Flourless Low-Carb Pancakes

Ingredients (1–2 servings)

• 2 large eggs
• 2 tbsp almond flour
• 2 tbsp unsweetened Greek yogurt
• ½ tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp cinnamon
• Pinch of salt
• 1–2 tsp unsweetened almond milk, if needed
• 1 tsp butter or avocado oil for the pan

Method

1. Whisk the eggs, Greek yogurt, vanilla, and cinnamon.
2. Stir in almond flour, baking powder, and salt. Let the batter rest for 2–3 minutes.
3. If it is too thick, add a little almond milk.
4. Heat a nonstick pan over medium-low heat and lightly grease it.
5. Pour small pancakes into the pan. Cook about 2 minutes, until bubbles appear and the edges look set.
6. Flip carefully and cook another 1–2 minutes.
7. Serve warm.

Diabetes-friendly toppings

• A few fresh berries
• Plain Greek yogurt
• Chopped walnuts or almonds
• A small amount of natural peanut/almond butter
• Cinnamon

Avoid: regular pancake syrup, honey, and sugar. If you use a sugar-free syrup, check the label for carbohydrates and added sugars.

Tip: Keep the pancakes small and pair them with protein/fat (such as Greek yogurt or nuts) to make the meal more filling and generally gentler on blood glucose. Individual glucose responses vary, so checking your glucose after a new recipe can help you see how it affects you.