1/1 Photo of 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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Units: US | Metric
- 295.73 ml unbleached all-purpose flour
- 177.44 ml quick-cooking rolled oats
- 44.37 ml Splenda sugar substitute (or sugar)
- 7.39 ml baking powder
- 2.46 ml salt
- 354.88 ml enriched soymilk, plain or 354.88 ml vanilla
- about 5 tablespoons almond oil or corn oil, divided
- 2 large eggs
- 2.46 ml almond extract
- 2.46 ml cider or 2.46 ml white wine vinegar
- 118.29 ml slivered almonds, roasted
- 1Whisk together flour, oats, Splenda, baking powder and salt in a large bowl.
- 2In another bowl, whisk together soy milk, 3 tablespoons oil, eggs, almond extract and vinegar.
- 3Add wet ingredients to dry ones and whisk just until mixed.
- 4Fold in almonds.
- 5Use 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.
- 6Brown each cake on both sides, flipping once, and using more oil as necessary.
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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: