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
http://www.diabetes.ca/diabetes-and-you/recipes/oat-cinnamon-pancakes