The Diabetic Pastry Chef

2 c whole wheat pastry flour
1 T Splenda
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 eggs
2 c buttermilk or sour milk or combination of the two
1 T vanilla
2 T canola oil

In large bowl, combine dry ingredients. In separate smaller bowl, combine wet ingredients. Add wet ingredients to dry ingredients and whisk just until mixed.

Do not use soy flour in this recipe, as it will stick to the griddle.

Do forgive me that I no longer have the original recipe that inspired these waffles. I sometimes mix 1 c whole wheat flour and 1 c white all purpose flour to make these. I have not tried this  yet, but I would not hesitate to use oat flour mixed with half whole wheat flour in this recipe. This recipe does not raise my blood sugar. I love it!

1 c whole wheat pastry flour
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 c buttermilk
2 T canola oil

Sift the dry ingredients, add the wet ingredients and whisk just until combined. Do not overmix. Do not double this recipe. Drop by 1/4 cupfuls onto griddle or skillet that contains a small amount of heated oil. Serve with sugar free syrup.

The original recipe called for white flour, 1/2 tsp salt and 2 T melted butter. I sometimes will mix 1/2 c white flour and 1/2 c whole wheat flour to make these. The original recipe cautioned not to try to double this recipe but to make additional batches if needed. I have not tried to double the recipe. Do not try to use soy flour in this recipe as the pancakes will stick.

1 c sifted whole wheat pastry or whole wheat regular flour
1 c rolled oats
1/2 tsp salt
2 1/2 tsp baking powder
1 1/2 c milk
1 egg
2 T canola oil or melted butter

Mix together the dry ingredients, add the wet ingredients and stir or whisk. Drop by 1/4 cup onto lightly greased griddle. Cook until top is covered with bubbles, turn and cook other side. Yields 10-12.