Oatmeal-Almond Pancakes, Diabetic Friendly

Recipe by Annacia
READY IN: 27mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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