2
eggs, 4 egg whites or 1/2 cup fat-free egg product
1/4
cup chopped almonds
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Steps
1
In 1-quart saucepan, heat jam over low heat until melted, stirring constantly. Keep warm while making pancakes.
2
In medium bowl, stir all remaining ingredients with wire whisk or fork until blended.
3
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
4
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with warm apricot jam.
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