Oatmeal Almond Pancakes Diabetic Friendly Recipes
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
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.
SPICED IRISH OATMEAL (DIABETIC FRIENDLY)
I enjoy oatmeal for brekkie on cooler days. I also love to add spice to pretty much everything. This hits the spot. Makes 6 *diabetic legal* servings of 1/2 a cup each.
Provided by Annacia
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-quart saucepan, combine the water, steel-cut oats, brown sugar, cinnamon, salt, allspice, and cloves or nutmeg.
- Bring to boiling; reduce heat.
- Simmer, uncovered, for 10 to 15 minutes or until desired doneness and consistency, stirring occasionally.
- Serve with milk on the side.
- Makes 3 cups (six 1/2-cup servings).
Nutrition Facts : Calories 110.3, Fat 1.8, SaturatedFat 0.3, Sodium 53.2, Carbohydrate 19.6, Fiber 2.8, Sugar 2.2, Protein 4.4
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