For a leisurely breakfast that will have you savoring every bite, try these diabetes-friendly pancakes with almond flour! Top with sugar-free syrup or berries and enjoy.
During the week, I usually don’t have a lot of time in the mornings. Breakfasts that I can prep ahead of time and eat on the go are my staples.
So on the weekend, when I have a little more time, I love to indulge in a nice, leisurely breakfast. And this recipe for diabetes-friendly pancakes with almond flour is one I come back to again and again!
Is there anything better than enjoying a fluffy, soft, delicious stack of pancakes to start the morning? And with only 5.6 net carbs per serving, they’ll give you energy for the rest of your day without weighing you down.
I also love that our stack gets an extra serving of protein thanks to the Greek yogurt. This powerhouse ingredient keeps the pancakes soft while adding a boost of nutrition.
If you’ve been looking for an easy pancake recipe that won’t spike your blood sugar, you have to give this one a try. The taste and texture are so amazing, it’s hard to believe they’re actually good for you!
How to make diabetes-friendly pancakes with almond flour
You’re only eight ingredients and six simple steps away from a delicious, low-carb breakfast! Ready to see how it’s done?
Step 1: In a large bowl, stir together the almond flour, sweetener, baking powder, and salt.
Step 2: Add the eggs, Greek yogurt, milk, and vanilla extract, then whisk well. Set the batter aside to rest.
Step 3: Heat a nonstick pan or griddle over medium heat.
Step 4: Spoon ¼ cup of batter per pancake onto the pan and cook for 3-4 minutes or until the entire surface looks less shiny and you can see small bubbles.
Step 5: Carefully flip and cook for an additional 3-4 minutes.
Step 6: Repeat until you’ve used all the batter. You should have 8 pancakes total.
That’s it! I recommend serving immediately while they’re hot.
Topping ideas for your pancakes
Let’s be honest with ourselves. Sure, pancakes are great… but what would they be without the classic toppings?
I like to top mine with sugar-free syrup for a tried-and-true combination. I might even add a little pad of butter on top for that pancake-house feeling.
Berries are another favorite of mine. Sliced strawberries, blueberries, or raspberries are my go-to options! You could even do a mix if you have more than one variety on hand.
Want to really feel like you are indulging? Throw on some sugar-free chocolate chips and a little whipped cream! A dollop of peanut butter is a nice touch as well.
Whatever toppings you choose, you just want to make sure they’re low in sugar and carbs. That way, you can keep this entire meal diabetes-friendly.
Storage
Pancakes are best served hot off the griddle. However, if you have extras, you can store them in the refrigerator in an airtight container for up to three days.
You can reheat them gently in the microwave, being careful not to overheat them so they don’t dry out. Alternatively, bake them in the oven at 350°F until warmed through.
Other diabetes-friendly pancake recipes
Looking for other pancake ideas that will boost your morning and give you energy for hours? After all, what you eat first sets the tone for the rest of your day!
Here are a few of my favorite pancake recipes I know you’ll love:
For even more delicious inspiration, check out this roundup of my favorite diabetes-friendly pancake recipes!
Diabetes-Friendly Pancakes with Almond Flour
Ingredients
- 1¼ cups almond flour
- 2 tablespoons Stevia, (or other low-carb sweetener)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¼ cup plain Greek yogurt
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, stir together the almond flour, sweetener, baking powder, and salt.1¼ cups almond flour, 2 tablespoons Stevia, 1 teaspoon baking powder, ½ teaspoon salt
- Add the eggs, Greek yogurt, milk, and vanilla extract, then whisk well. Set the batter aside to rest.2 large eggs, ¼ cup plain Greek yogurt, 1 teaspoon vanilla extract, ¼ cup milk
- Heat a nonstick pan or griddle over medium heat.
- Spoon ¼ cup of batter per pancake onto the pan and cook for 3-4 minutes or until the entire surface looks less shiny and you can see small bubbles.
- Carefully flip and cook an additional 3-4 minutes.
- Repeat until you’ve used all the batter. You should have 8 pancakes total.
