Fluffiest Multigrain Pancakes with Almond Butter Drizzle :Get ready; this will become your new Sunday morning staple. These pancakes are wonderfully hearty, thanks to old-fashioned oats and white whole-wheat flour, yet their texture is still fluffy and light, with a beguiling creaminess in the middle. Instead of dousing this short stack with syrup, we opt instead for a nutty sauce of maple-sweetened almond butter–cutting about 27g added sugars from the typical pancake breakfast. (Feel free to sub any nut butter you have on hand.) Soaking the oats first softens them and helps create that creamy interior texture. As they soak, you can make the almond butter sauce and measure out the other ingredients.
Total Time: 25 Mins
Ingredients for Fluffiest Multigrain Pancakes
- 2/3 cup old-fashioned oats
- 1 1/3 cups nonfat buttermilk
- 1/4 cup warm water
- 1/4 cup natural almond butter
- 2 1/2 tablespoons maple syrup, divided
- 3 ounces white whole-wheat flour (about 3/4 cup)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1 1/3 cups fresh raspberries
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