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“You need to start preparing these the night before, so plan ahead! From a Diabetic cookbook. Makes 12 pancakes, 2 per serving. The dietary exchanges are 2 1/2 starch, 2 1/2 fat.”
READY IN:
25mins
SERVES:
6
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine oats and orange juice in large bowl. Cover and refrigerate overnigh.
  2. Just before cooking, sift flour, baking powder, baking soda, salt and cinnamon into oat mixture. Add eggs, oil, honey and orange peel; stir until just blended.
  3. Coat large nonstick griddle or skillet with nonstick cooking spray. Heat over medium-low heat until hot.
  4. For each pancake, spoon 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles appear. Turn pancakes; cook until pancakes are lightly browned.
  5. Garnish with yogurt and orange slices, if desired.

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