Oatmeal-almond Pancakes, Diabetic Friendly

Total Time: 27 mins Preparation Time: 12 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 wine vinegar
• 1/2 cup slivered almonds, roasted

Recipe

• 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.