Oatmeal-Almond Pancakes, Diabetic Friendly

"While I realize that whole wheat is a better choice for diabetics. As an insulin dependent diabetic myself I find this an acceptable recipe for a very occasional pancake urge. Top with a drizzle of no sugar added syrup or my favorite of unsweetened apple sauce."
 
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photo by Boomette photo by Boomette
photo by Boomette
Ready In:
27mins
Ingredients:
11
Serves:
4-6
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ingredients

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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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Reviews

  1. I used Splenda. And for the milk I used 2% fat milk. I used canola oil. I used white wine vinegar. I loved the taste of almond. Thanks Annacia :) Made for Photo tag
     
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