Oatmeal buttermilk pancakes

With cranberries! Actually, the original called for raisins but that really didn't appeal to me, so we used dried cranberries instead. These took longer to cook than I'm used to but were completely worth the work and wait—they didn't even need a topping and were deliciously crispy.

Oatmeal buttermilk pancakes

Yield: 6 Servings
Prep Time: 15 min.
Cooking Time: 10 min./ batch

Ingredients:
  ● 2 cups quick-cooking oats
  ● 2 cups buttermilk
  ● 1/2 cup egg substitute
  ● 2 tbsp. canola oil
  ● 1/2 cup all-purpose flour
  ● 2 tbsp. sugar
  ● 1 tsp. baking powder
  ● 1 tsp. baking soda
  ● 1 tsp. ground cinnamon
  ● 1/4 tsp. salt
  ● 1/2 cup raisins

Directions:
In a small bowl, combine oats and buttermilk; let stand for 5 minutes. Stir in egg substitute and oil; set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in the wet ingredients just until moistened; add cranberries.
Pour batter by heaping 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: 12 pancakes.

Nutrition Facts: 2 pancakes equals 274 calories, 7 g fat (1 g saturated fat), 3 mg cholesterol, 505 mg sodium, 44 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.