-------------------------MIX TOGETHER IN A MD BOWL-------------------------
  1 1/2 c  Oatmeal;

    1/2 c  Whole wheat flour;

      2 ts Baking powder;

      1 ts Cinnamon;

----------------------------------BEAT IN----------------------------------
      1 c  Low-fat milk;

      1    Egg;

      1 tb Oil;

    1/4 c  Raisins;

  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