Oatmeal-Almond Pancakes, Diabetic Friendly - cooking recipe

Ingredients

1 1/4 cups unbleached all-purpose flour
3/4 cup quick-cooking rolled oats
3 tablespoons Splenda sugar substitute (or sugar)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups enriched soymilk, plain or 1 1/2 cups vanilla
about 5 tablespoons almond oil or corn oil, divided
2 large eggs
1/2 teaspoon almond extract
1/2 teaspoon cider or 1/2 teaspoon white wine vinegar
1/2 cup slivered almonds, roasted

Preparation

Whisk together flour, oats, Splenda, baking powder and salt in a large bowl.
In another bowl, whisk together soy milk, 3 tablespoons oil, eggs, almond extract and vinegar.
Add wet ingredients to dry ones and whisk just until mixed.
Fold in almonds.
Use some remaining oil to lightly grease a large skillet or griddle pan, and heat over medium heat. Ladle 1/4 cup batter for each pancake.
Brown each cake on both sides, flipping once, and using more oil as necessary.
Serve.