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Oatmeal-Almond Pancakes, Diabetic Friendly

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“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.”
READY IN:
27mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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.

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