Ingrients & Directions
-MIX TOGETHER IN A MD BOWL-
1 1/2 c Oatmeal;
1/2 c Whole wheat flour;
2 ts Baking powder;
1 ts Cinnamon;
BEAT IN
1 c Low-fat milk;
1 Egg;
1 tb Oil;
1/4 c Raisins;
Lightly oil a frying pan and spoon batter on by tablespoon turning
when the top bubbles.
The pancakes are great for lunch sandwishes too. The oatmeal ones are
especially good with peanut butter.
Food Exchanges per serving: 3 PANCAKES= 3 STARCH/BREADS EXCHANGE + 1
FRUIT EXCHANGE + 1 MILK EXCHANGE + 1 FAT EXCHANGE; CAL: 484; PRO:
18gm; FAT: 12gm; CAR: 76gm;
Vegetarian Cooking for Diabetic by Patricia Mozzer
Brought to you and yours via Nancy O’Brion and her Meal
Yields
9 Pancakes