OATMEAL RAISIN PANCAKES

Oats are a very good source of soluble fiber which is very important to the diabetic's diet.

2 cups quick cook oats
2 cups buttermilk
2 eggs*
2 tbsp canola oil
1/2 cup white whole-wheat flour**
2 tbsp Splenda granular
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup raisins, optional depending on your blood sugar levels

In a small bowl combine the oats with the buttermilk and let stand for 5 minutes. Beat eggs and stir into the oats along with the canola oil. Set the mixture aside.

In a large mixing bowl, combine the flours, Splenda, baking powder, baking soda, salt, and cinnamon. Stir in the oat mixture just until flour mixture is moistened. Gently stir in the raisins.

Heat griddle or skillet to hot and spray with nonstick cooking spray. Pour batter, 1/4 cup at a time, onto the hot griddle. When the top of the pancakes start to bubble, turn. When second side is a golden brown, remove from heat.

*Or you may use 1/2 cup egg substitute.
**Diabetics should never use refined white flour. Always use a whole-grain flour.
Serve topped with a thin pat of butter and sugar-free maple flavored syrup or serve with fresh berries. Personally, I find that applying a thin coat of sugar-free or all natural peanut butter to my pancakes instead of butter works best for me.

Yield: 1 dozen

 

 Note: File Photo

 Note: Personally, I do not recommend eating pancakes everyday. I have them once every week or two without a problem. You know your body and your blood sugar control. Eat accordingly.