———————-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