Studded with tart dried apricots and scented with cardamom, these wonderfully oaty and hearty hotcakes are a good source of soluble fiber (and a great way to use up leftover oatmeal). Feel free to change up the fruit and nuts by adding dried blueberries or cranberries, finely chopped pecans, or even dried mango.

[Ingredients]

1/2 cup chopped almonds

1/4 cup whole-wheat flour

1/4 cup all-purpose flour

1/4 cup old-fashioned rolled oats

1 tsp baking powder

1 tsp ground cardamom

3/4 tsp salt

1 egg

1/2 cup skim milk

2 cups cooked oatmeal (old-fashioned rolled oats), at room temperature

1/3 cup chopped dried apricots

Cooking spray

1 cup nonfat plain Greek yogurt

3 Tbsp maple syrup

2 cups sliced strawberries

[Method]

Preheat oven to 200ºF.

In a large bowl, combine almonds, both flours, oats, baking powder, cardamom, and salt and mix well.

In a separate bowl, whisk together egg and milk. Stir in the cooked oatmeal and apricots until just incorporated. Add the wet mixture to the dry ingredients and stir gently until just combined (do not overmix). It should have the consistency of thick pancake batter; if needed, add a little more milk or whole-wheat flour.

Heat a large skillet or griddle over medium heat. Spray with cooking spray, then pour in 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until the bubbles on the surface begin to pop. Flip the pancakes and cook for another 2 to 3 minutes, until golden. Transfer pancakes to a plate and keep warm in the oven. Repeat with the remaining batter.

In a small bowl, combine the yogurt and maple syrup. If desired, thin with a teaspoon or two of water. Drizzle the yogurt sauce over the pancakes and top with strawberries.

Note: To reduce the sodium content of this recipe by 55 mg per serving, try using a sodium-free baking powder, available online.

September 24, 2020

Previous / Next