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    You are in: Home / Recipes / Oatmeal-Almond Pancakes, Diabetic Friendly Recipe
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    Oatmeal-Almond Pancakes, Diabetic Friendly

    Oatmeal-Almond Pancakes, Diabetic Friendly. Photo by Boomette

    1/1 Photo of Oatmeal-Almond Pancakes, Diabetic Friendly

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    12 mins

    15 mins

    Annacia's Note:

    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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    Units: US | Metric


    1. 1
      Whisk together flour, oats, Splenda, baking powder and salt in a large bowl.
    2. 2
      In another bowl, whisk together soy milk, 3 tablespoons oil, eggs, almond extract and vinegar.
    3. 3
      Add wet ingredients to dry ones and whisk just until mixed.
    4. 4
      Fold in almonds.
    5. 5
      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.
    6. 6
      Brown each cake on both sides, flipping once, and using more oil as necessary.
    7. 7

    Ratings & Reviews:

    • on June 20, 2010


      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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Oatmeal-Almond Pancakes, Diabetic Friendly

    Serving Size: 1 (126 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 373.7
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 1.7 g
    Cholesterol 93.0 mg
    Sodium 510.6 mg
    Total Carbohydrate 51.8 g
    Dietary Fiber 4.7 g
    Sugars 6.7 g
    Protein 15.0 g

    The following items or measurements are not included:


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