Diabetic-Friendly Ricotta Pancakes (Low-Carb)
Serves: 2
Net carbs: ~6–8 g per serving (2 pancakes)
Ingredients
- ½ cup whole-milk ricotta (full-fat helps stabilize blood sugar)
- 2 large eggs
- ¼ cup almond flour
- 1 tbsp coconut flour
- ½ tsp baking powder
- ½ tsp cinnamon (optional, helps glucose control)
- 1 tsp vanilla extract
- Pinch of salt
- Cooking spray or butter
Instructions
- Mix wet: In a bowl, whisk ricotta, eggs, and vanilla until mostly smooth.
- Mix dry: Stir in almond flour, coconut flour, baking powder, cinnamon, and salt.
- Rest batter: Let sit 3–5 minutes to thicken.
- Cook: Heat non-stick pan over medium-low. Lightly grease.
- Pan-fry: Spoon small pancakes (they’re delicate). Cook 2–3 min per side until golden.
Diabetic-Safe Toppings
- Fresh berries (¼ cup max)
- Plain Greek yogurt
- Chopped nuts
- Sugar-free maple syrup (check labels)
Why these work for diabetes
- ✅ High protein & healthy fats
- ✅ Very low glycemic impact
- ✅ No refined flour or sugar
- ✅ Keeps you full longer
