Best 2 Cardamom Scented Oatmeal Pancakes With Apricots And Almonds Recipes

Indulge in a delightful culinary journey with our tantalizing Cardamom-Scented Oatmeal Pancakes with Apricots and Almonds, a harmonious blend of flavors and textures that will awaken your taste buds. This wholesome breakfast or brunch dish combines the comforting warmth of cardamom-infused oatmeal with the vibrant sweetness of apricots and the nutty crunch of almonds. Dive into the symphony of flavors as you savor each fluffy pancake, complemented perfectly by a drizzle of sweet apricot syrup. But that's not all, this article also presents a collection of equally delectable recipes to satisfy every palate. From the classic allure of Banana Pancakes with a touch of cinnamon to the irresistible indulgence of Chocolate Chip Pancakes, each recipe promises a unique taste experience. Get ready to embark on a culinary adventure that will leave you craving more.

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CARDAMOM-SCENTED OATMEAL PANCAKES WITH APRICOTS AND ALMONDS

Cardamom-Scented Oatmeal Pancakes With Apricots and Almonds image

Oatmeal, always underrated, is the foundation of this pancake. But the ingredient that really makes this recipe shine is the cardamom, a spice that has been treasured in Europe for centuries and has been subtly employed since then in pastries throughout the northern part of the continent. These pancakes are incredibly tender, with a little chew from the grain and the dried fruit, but beyond that they're exotic. Here are flavors and textures that ordinary pancakes could never approach.

Provided by Mark Bittman

Categories brunch, dinner, easy, quick, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/4 cup rolled oats
1/3 cup chopped almonds
1 teaspoon baking powder
1 teaspoon ground cardamom
3/4 teaspoon salt
1 egg
1/2 cup milk
2 cups cooked oatmeal
1/3 cup chopped dried apricots
Vegetable or olive oil, for frying
Honey, for serving

Steps:

Heat the oven to 200 degrees. Combine the flours, oats, almonds, baking powder, cardamom and salt in a large bowl.
In a separate bowl, whisk together the egg and milk; stir in the cooked oatmeal and the apricots until just incorporated. Add the oatmeal mixture to the dry ingredients and stir gently; don't overmix. The consistency should be that of thick pancake batter; add a little more milk or whole-wheat flour as needed.
Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they're browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 315 milligrams, Sugar 6 grams, TransFat 0 grams

BAKED STEEL-CUT OATS WITH NUT BUTTER

Baked Steel-Cut Oats With Nut Butter image

For a simple, filling breakfast, baked steel-cut oatmeal, enriched with almond butter and cinnamon, is a go-to recipe. This version is particularly adaptable: Use peanut butter or almond butter, steel-cut or cracked oats, or any number of warming spices that might be in your cupboard. Then, garnish as you wish.

Provided by Melissa Clark

Categories breakfast, grains and rice, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 5

Ingredients

1/4 cup peanut butter or almond butter
1 cup steel-cut or cracked oats
Pinch of salt
Cinnamon, nutmeg or cardamom, for sprinkling (optional)
Sliced bananas, raisins or dried fruit, chopped apple, maple syrup, honey, brown sugar or heavy cream, for garnishing (optional)

Steps:

Heat oven to 350 degrees and bring a kettle of water to a boil.
In a medium shallow casserole or baking dish, combine 3 cups boiling water and the nut butter and stir until smooth-ish. (Don't worry about a few lumps.) Stir in oats. Season the mix with a big pinch of salt, and some cinnamon or nutmeg if you like.
Cover with foil and bake for 1 hour, stirring halfway through. Taste and if the oats aren't cooked enough, let it bake for 5 to 10 minutes longer.
Garnish with whatever you like, and serve.

Tips:

Use ripe apricots. This will ensure that they are sweet and flavorful. If you don't have ripe apricots, you can use dried apricots, but be sure to soak them in hot water for 10 minutes before using.
Toast the almonds. This will bring out their flavor and make them more crunchy. You can toast them in a pan over medium heat for 5-7 minutes, or in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes.
Don't overmix the batter. Overmixing will make the pancakes tough. Just mix until the ingredients are combined.
Cook the pancakes over medium heat. This will help them cook evenly without burning.
Serve the pancakes immediately. They are best when served hot and fresh.

Conclusion:

These cardamom-scented oatmeal pancakes with apricots and almonds are a delicious and healthy way to start your day. They are packed with flavor and nutrients, and they are sure to keep you satisfied until lunchtime. So next time you're looking for a new pancake recipe, give these a try. You won't be disappointed.