Diabetes Recipes - Oat Cinnamon Pancakes

Oat Cinnamon Pancakes

 

Whole wheat flour and rolled oats make these pancakes an excellent source of fiber.

Tips

Be sure to cook all the batter. Batter refrigerated for a day or two will yield thin, tough pancakes. Instead, freeze leftover cooked pancakes.

The pancake mix recipe can be doubled or tripled and stored for additional batches.

Makes 5 servings

Cooking time: 5 minutes per pancake

Ingredients

• 1½ cups low-fat milk  375 mL


• 1  egg  


• 2 tbsp canola oil  25 mL


• 1 tsp  vanilla extract  5 mL


• 2 ½ cups Oat Cinnamon Pancake Mix  625 mL 

Oat Cinnamon Pancake Mix:

• 2 2/3 cups whole wheat flour  650 mL


• 1½ cups large-flake rolled oats  375 mL


• ¼ cup  brown sugar  50 mL


• ¼ cup  granular low-calorie sweetener with sucralose 50 mL


• 2 tbsp  baking powder  25 mL


• 2 tsp  cinnamon  10 mL


• ½ tsp  salt  2 mL

Instructions

1. To make pancakes: In glass measure, whisk together milk, egg, oil and vanilla. Place pancake mix in bowl; pour egg mixture into dry mixture and stir just until dry ingredients are moistened (don’t worry about lumps).


2. Heat large non-stick skillet over medium heat until hot (a drop of water will sizzle). Spray with non-stick cooking spray. Drop batter by ¼ cup (50 mL) measure onto pan. Cook pancakes for 3 minutes or until bubbles break on top and underside is golden brown; turn and cook other side until golden.

Oat Cinnamon Pancake Mix:

1. In bowl, combine flour, oats, sugar, sweetener, baking powder, cinnamon and salt. Store in tightly sealed container for up to 1 month. Yields 4 servings, 5 cups (1.25 L). 

Notes

Canada’s Choice per Serving (3 pancakes): 2½ Carbohydrates, 1 Meat & Alternatives, 1 Fat 

5 Servings: 15 pancakes , Prep: 10 minutes , Cook: about 5 minutes per pancake

Nutritional Information

Per Serving

Calories	300
Total Fat	9 g
Saturated Fat	1 g
Sodium	375 mg
Carbohydrates	47 g
Fiber	6 g
Protein	11 g

CLAIM YOUR EBOOK TODAY



 

 

 

 

 

 

 

 

 

 

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