Oatmeal-Almond Pancakes, Diabetic Friendly
photo by Boomette
- Ready In:
- 27mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 1⁄4 cups unbleached all-purpose flour
- 3⁄4 cup quick-cooking rolled oats
- 3 tablespoons Splenda sugar substitute (or sugar)
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups enriched soymilk, plain or 1 1/2 cups vanilla
- about 5 tablespoons almond oil or corn oil, divided
- 2 large eggs
- 1⁄2 teaspoon almond extract
- 1⁄2 teaspoon cider or 1/2 teaspoon white wine vinegar
- 1⁄2 cup slivered almonds, roasted
directions
- Whisk together flour, oats, Splenda, baking powder and salt in a large bowl.
- In another bowl, whisk together soy milk, 3 tablespoons oil, eggs, almond extract and vinegar.
- Add wet ingredients to dry ones and whisk just until mixed.
- Fold in almonds.
- Use some remaining oil to lightly grease a large skillet or griddle pan, and heat over medium heat. Ladle 1/4 cup batter for each pancake.
- Brown each cake on both sides, flipping once, and using more oil as necessary.
- Serve.
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