Whisk together Baking & Pancake Mix, sugar, cardamom, and salt in a medium bowl.
In a large separate bowl, mix egg, milk, and oil; add the flour and spice mixture, cooked oatmeal, almonds, and apricots and stir until just incorporated; don’t overmix.
Heat large skillet or griddle to medium heat. When a few drops of water dance on the surface, add a thin film of vegetable oil. 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 firm, slightly browned, and cooked all the way through.
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