Place the first nine ingredients in a food processor; cover and
process until oats are ground. Place 1 cup in each of four resealable
plastic bags. In each of four separate resealable plastic bags, place
1/4 cup raisins and 1/4 cup almonds. Store for up to 6 months.
Yield- 4 batches (6 cups mix)
To prepare pancakes- In a large bowl, combine the contents of one
pancake mix bag and one fruit-nut bag. In a small bowl, whisk the
egg, water and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking
spray. Turn when bubbles form on top; cook until second side is
golden brown. Yield- 10 pancakes per batch.
Nutrition Facts- 2 pancakes equals 236 calories, 10 g fat (1 g
saturated fat), 46 mg cholesterol, 416 mg sodium, 31 g
carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges-
Originally Submitted
1/2/2012
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