Ingredients
- 1 1/2 oatmeal
- 1 egg
- 1 c low-fat milk
- 1/2 c wheat flour (whole)
- 1/4 c raisins
- 1 tb oil
- 2 ts baking powder
- 1 ts cinnamon
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 Master
