DIABETIC OAT PANCAKES 
1 cup oat flour
1/2 cup low-fat milk
1 egg or equivalent egg substitute
1/4 cup artificial sweetener
1 teaspoon baking powder
1 tablespoon cinnamon
1 tablespoon ginger
1 teaspoon vanilla extract
1/4 cup rolled oats

Preheat your griddle to about 275°F. Mix the dry ingredients until blended. Next add wet ingredients and mix thoroughly. I'll often add nuts or fruit to the blend, except when adding blueberries, which I add after the cakes are dished onto the griddle, to keep them from getting mashed up before the cooking process, but that's optional.

When the cakes get bubbles in them they're almost ready to flip. Use a spatula to check them to see how dark the bottom sides are and flip them depending on how dark you like them.

Submitted by: Anthony Guy

 

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