🥞 Diabetic-Friendly Pancakes
These pancakes are higher in protein and fiber and lower in carbohydrates than traditional pancakes.
Ingredients — 6 small pancakes
- ½ cup almond flour
- ¼ cup oat flour (or finely ground oats)
- 2 eggs
- ¼ cup unsweetened milk
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp vanilla extract
- Pinch of salt
- 1–2 tsp butter or oil for the pan
- Optional: 1 tbsp chia or ground flaxseed
Method
- Mix the almond flour, oat flour, baking powder, cinnamon, and salt.
- Add eggs, milk, and vanilla. Mix until you have a thick but pourable batter.
- Heat a non-stick pan over medium-low heat and lightly grease it.
- Pour small portions of batter into the pan.
- Cook for about 2–3 minutes, until bubbles appear and the edges look set.
- Flip and cook another 1–2 minutes.
Diabetes-friendly toppings
- A few fresh berries
- 1–2 tbsp plain Greek yogurt
- A small spoonful of chopped walnuts or almonds
- Cinnamon
Try to avoid regular pancake syrup, honey, or large amounts of sugar.
Tip: Keep the pancakes small and pair them with Greek yogurt or eggs for extra protein, which can help make the meal more filling.