CHIA-ALMOND PANCAKES

1 3/4 cups white whole wheat flour

1/2 cup all-purpose (Personal note: I only use white whole wheat never all-purpose.)
1 tbsp chia seeds, ground
1 tbsp Splenda Granulated
1 tbsp baking powder
1/2 tsp salt
2 1/4 cups unsweetened soy milk
2 eggs, lightly beaten
1/4 cup canola oil
1/2 tsp almond extract
1/4 cup slivered almonds, toasted

In a bowl, stir together the flour/s, chia seeds, Splenda, baking powder, and salt.

In a separate bowl combine the milk, eggs, oil, and extract; add to the flour mixture. Stir only until moistened, batter should remain slightly lumpy.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. If batter is too thick, add a small amount more of the milk. Cook over medium heat 3 to 4 minutes per side or until the pancakes are light golden, turning when bubbly and edges are slightly dry.

Sprinkle the pancakes with almonds and drizzle with a sugar-free or low sugar syrup, if desired.

Yield: 8 servings of 2 pancakes
Note: I got this recipe from a Diabetic Living magazine and made some changes to better suit my diabetes.

DL Photo