Ingredients for Oatmeal Almond Pancakes Diabetic Friendly
- Unbleached All Purpose Flour
- Quick Cooking Rolled Oats
- Splenda Sugar Substitute
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Soymilk
- Almond Oil
- 2 large eggs
- 1 teaspoon almond extract
- Cider
- Slivered Almonds
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How to Make Oatmeal Almond Pancakes Diabetic Friendly
- Preheat your griddle or large skillet over medium heat.
- In a large bowl, whisk together 1 cup almond flour, 1/2 cup rolled oats, 1/4 cup Splenda (or your preferred sugar substitute), 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 cup soy milk, 3 tablespoons oil (vegetable or coconut), 2 large eggs, 1 teaspoon almond extract, and 1 tablespoon white vinegar.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Fold in 1/2 cup slivered almonds.
- Lightly grease your preheated griddle or skillet with cooking spray or a small amount of oil.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip once the edges begin to set and bubbles appear on the surface.
- Serve immediately with your favorite sugar-free topping, such as sugar-free syrup or unsweetened applesauce.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
26g
Fat
8g
Carbs
17g
