Diabetes-Friendly Pancakes with Almond Flour
For a leisurely breakfast that will have you savoring every bite, try these diabetes-friendly pancakes with almond flour! Top with syrup or berries and enjoy.
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.
Notes
This recipe is for 4 servings. If you make 8 pancakes total, each serving is 2 pancakes.
Pancakes are best served immediately. If you do have leftovers, store them in an airtight container in the refrigerator for 2-3 days.
Reheat in the microwave or at 350°F in the oven until warmed through.
Nutrition Info Per Serving
Nutrition Facts
Diabetes-Friendly Pancakes with Almond Flour
Serving Size
2 pancakes
Amount per Serving
Calories
260
% Daily Value*
Fat
20.8
g
32
%
Saturated Fat
2.5
g
13
%
Trans Fat
0
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
0.9
g
Cholesterol
94.9
mg
32
%
Sodium
454
mg
19
%
Potassium
54.2
mg
2
%
Carbohydrates
9.4
g
3
%
Fiber
3.8
g
15
%
Sugar
2.5
g
3
%
Protein
12.5
g
25
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
5.6
g
* Percent Daily Values are based on a 2000 calorie diet.