Having Type II Diabetes (and having had a heart atack) means I have to try to avoid white flour and sugar (and fat) as much as possible. So I searched on the internet and found some recipes for one of my favorites - pancakes. I found several, but didn’t fully like them, so I began “kitchen testing” and tweaking them until I created the recipe that I liked the best. I cooked and ate (and threw out) dozens of pancakes before I perfected the recipe)
½ Cup of ground oatmeal (use a coffee mill, blender or processor)
1 teaspoon of baking powder
½ teaspoon of baking soda
3 egg whites, beaten till frothy
1 teaspoon vanilla
3 tablespoons of unsweetened applesauce (this makes them brown)
¼ cup water (or milk, or almond milk)
Combine oatmeal, baking powder and baking soda.
In a separate bowl, whip egg whites with a whisk, vigorously for about 1 minute, until frothy.
Add egg whites to the oatmeal mixture and stir until incorporated.
Add the vanilla, applesauce, milk, then stir.
Let sit for 5-10 minutes.
Heat pan or griddle until a few drops of cold water “dance and pop” on the surface.
Oil if not a nonstick pan or if needed.
Pour 1/3 cup of batter on to the griddle.
If you want thinner pancakes, immediately shake and swirl the griddle to make the pancake a little thinner and more spread out.
Cook for about 1 & ½ minutes (approximately) until bubbles form and the edges of the pancake begin to dry.
Flip pancake and cook for about another minute, until you see steam coming off pancake. (top of pancake will feel springy). Make 2 more pancakes in the same manner.
Serve with fruit and/or Cary's (or any other) Sugar Free Syrup - 281 calories. Makes 3 (5-7 inch) pancakes. Mmmmmmmmmmmm!