- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1 tablespoon Splenda
- 1/8 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon cinnamon
- 1/2 cup liquid egg substitute
- 2 cups low-fat buttermilk
- Cooking spray
- 1 1/2 cups plus 2 tablespoons unsweetened frozen raspberries, unthawed
In a large bowl, stir together oats, flour, Splenda, salt, baking powder, baking soda, and cinnamon. Whisk in egg substitute and buttermilk. Allow batter to sit for 20 minutes until it thickens somewhat and oats soften a bit.
Coat a nonstick skillet or griddle with cooking spray and warm over medium heat. Pour batter into the hot skillet or onto the griddle (1/4 cup per pancake). Sprinkle 2 tablespoons raspberries on each pancake. Cook about 4 minutes, or until top of pancakes begin to look dry. Turn over and cook an additional 3–4 minutes, or until golden and cooked through. Recoat skillet or griddle with cooking spray between batches. Leftovers freeze well.
Yield: 13 pancakes. Serving size: 1 pancake.
Nutrition Facts Per Serving:
Calories: 102, Carbohydrates: 16 g, Protein: 5 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 259 mg, Fiber: 3 g
Exchanges per serving: 1 starch, 1/2 fat. Carbohydrate choices: 1.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.