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
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.
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