quick oatmeal pancakes, diabetic

Name: Quick Oatmeal Pancakes, Diabetic
Prep time: 15 min
Cook time: 10 min
Cuisine: American
Ingredients: 2 cup(s) quick-cooking oats; 2 cup(s) buttermilk; 1/2 cup(s) egg substitute; 2 tablespoon(s) canola oil; 1/2 cup(s) whole wheat flour; 2 tablespoon(s) splenda; 1 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) salt

(1 RATING)

10 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Mar 11, 2016

I find 2 of these small cakes quite filling but DH has no problem dispatching the remaining 4 and he's happy to do so.

Rate

prep time 15 Min

cook time 10 Min

method Griddle

yield makes 6 servings

Ingredients

2 cups quick-cooking oats
2 cups buttermilk
1/2 cup egg substitute
2 tablespoons canola oil
1/2 cup whole wheat flour
2 tablespoons splenda
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

How To Make quick oatmeal pancakes, diabetic

Step 1

In a small bowl, combine oats and buttermilk; let stand for 5 minutes. Stir in egg substitute and oil; set aside.

Step 2

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in the wet ingredients just until moistened
Step 3

Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown
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