These Almond Flour Pancakes are a delicious, low-carbohydrate substitute for traditional pancakes, coming in at a little less than 5g of carbs per pancake. Perfect for diabetes management, they are lightly sweet, soft, and satisfying.
The batter uses unsweetened oat milk and avocado oil alongside a base of finely milled almond flour. You can easily customize them with your favorite sugar substitute and sugar-free syrups. Because almond flour cooks differently than regular wheat flour, it is highly recommended to cook these low and slow in a nonstick pan until the sides are firm enough to flip.
Also Read : Low-Glycemic Easy Coq au Vin for Diabetics
Almond Flour Pancakes – Diabetic-Friendly Breakfast
8
servings5
minutes10
minutes250
kcalIngredients
1 cup almond flour
2 teaspoons baking powder
Pinch of salt
2 teaspoons Truvia or another sweetener
1 teaspoon vanilla extract
1 tablespoon avocado oil (sub olive oil)
1/2 cup unsweetened oat milk
1–2 tablespoons water (if you need to thin the consistency)
2 eggs
Nonstick cooking spray
Optional Toppings: Confectioner’s Swerve, berries, ChocZero Maple Pecan Syrup
Directions
- Mix Dry Ingredients: In a bowl, put in your almond flour, baking powder, sweetener and pinch of salt. Mix the dry ingredients.
- Add Wet Ingredients: Then, add in your vanilla extract, avocado oil, oat milk, eggs and water.
- Combine: Stir all of the ingredients together until the batter is incorporated.
- Heat Pan: Heat the pan until your oil is bubbling (not smoking) on medium-low heat (I used a level 3 on my gas stove).
- Cook: Scoop your batter 1/4 cup at a time onto your skillet/griddle. Cook in your skillet for 4-6 minutes, or until the bottoms look golden brown and the sides become firm enough to lift the pancake. Flip and cook the other side until the pancake is cooked all the way through.
- Serve: Top with your favorite pancake toppings and enjoy!
Notes
- Batter Consistency: This batter is on the thinner side.
- Oil Substitutions: I use avocado oil in this recipe, but feel free to use any neutral oil that you like.
- Flour Warning: You CANNOT sub coconut flour in this recipe. Coconut flour is a special beast for pancakes and will soak up too much moisture.
- Flipping Tip: Sometimes using two spatulas can be helpful in flipping these, since they’re a bit more delicate than regular pancakes.
- Cooking Method: Low and slow is the name of the game with these. Have patience, and they’ll set up! Keep in mind that these almond flour pancakes are best made in a nonstick pan.
