Oatmeal-Almond Pancakes, Diabetic Friendly

By Annacia on May 25, 2010

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Ingredients

    1. 1 1/4 cups unbleached all-purpose flour
    2. 3/4 cup quick-cooking rolled oats
    3. 3 tablespoons Splenda sugar substitute ( or sugar)
    4. 1 1/2 teaspoons baking powder
    5. 1/2 teaspoon salt
    6. 1 1/2 cups enriched soymilk, plain or 1 1/2 cups vanilla
    7. about 5 tablespoons almond oil or corn oil, divided
    8. 2 large eggs
    9. 1/2 teaspoon almond extract
    10. 1/2 teaspoon cider or 1/2 teaspoon white wine vinegar
    11. 1/2 cup slivered almonds, roasted

Directions

  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.