Oatmeal-Almond Pancakes, Diabetic Friendly

Total Time
Prep 12 mins
Cook 15 mins

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.

Ingredients Nutrition


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


Most Helpful

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

Boomette June 20, 2010

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