Oatmeal Pancakes Mozzer
Ingredients| MIX TOGETHER IN A MD BOWL 1 1/2 cup oatmeal 1/2 cup whole wheat flour 2 tsp baking powder 1 tsp cinnamon BEAT IN 1 cup low-fat milk 1 egg 1 tbsp oil 1/4 cup raisins |
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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
Servings:
9
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