Adapted from The Whole Foods Diabetic Cookbook.
I found this little cookbook at a local health food store over 5 years ago, about a year after J-J was diagnosed. We have used a number of the recipes over the years, but fell in-like with this recipe again last month, after Mr. I, who was assisting Big A in the kitchen, requested waffles instead of pancakes. Yum!!
These are so filling (i.e. not “normal” light and fluffy pancakes), that all of us but the teens and Dad need only one, if topped with peanut butter and jelly.
Yield: 8 pancakes (We always multiply and freeze for quick weekend breakfasts.)
These pancakes go great with peanut butter. We like apricot or peach jelly on top too!
Mix together in a medium bowl:
1 1/2 cups rolled oats (We use Bob’s Red Mill GF oats)
(Blend the oats to make oat flour for waffles.)
1/2 cup gf flour (rice, sorghum or a blend)
2 teaspoons baking powder
1 teaspoon cinnamon (optional)
1 1/4 cups low-fat milk (we use almond)
1 tablespoon oil
1/4 cup raisins (leave out for waffles)
Lightly spray a frying pan with oil on medium-high. (We use a large electric skillet for the pancakes or waffle iron).
When the pan is hot, drop on the batter by tablespoons. Flip once when bubbles appear, and cook until golden brown on the bottom.