Oatmeal Almond Pancakes Diabetic Friendly Recipes

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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.

Provided by Annacia

Categories     Breakfast

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 11



Oatmeal-Almond Pancakes, Diabetic Friendly image

Steps:

  • 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.

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

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