Keto Pancakes for Diabetes

As a breakfast-all-day kind of girl, settling on a favorite low-carbohydrate breakfast food would be no easy task. My undying love for both eggs and pancakes has one requirement for both: the fluffier, the better! These keto pancakes combine both almond flour and coconut flour to achieve the best fluffy texture, mimicking real pancakes perfectly.

They offer a slightly sweet flavor with a hint of vanilla, making them the ideal base for your favorite sugar-free syrups or berries. Not only are they low carb with just 3 grams of net carbs per serving, but they are also grain-free, gluten-free, dairy-free, and paleolithic diet-friendly. You only need 7 primary ingredients, and prep takes just a few minutes.

Also Read : Egg Bhurji for Diabetes

Keto Pancakes for Diabetes

Recipe by genesisCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

263

kcal

Ingredients

• 1 cup Wholesome Yum Blanched Almond Flour (blanched & finely ground recommended)

• 1/4 cup Wholesome Yum Coconut Flour

• 2 tbsp Besti Monk Fruit Allulose Blend

• 1 tsp Baking powder

• 5 large Eggs

• 1/3 cup Unsweetened almond milk (or any milk of choice)

• 1/4 cup Avocado oil (or any neutral tasting oil that is liquid at room temperature)

• 1 1/2 tsp Vanilla extract (optional, but recommended)

• 1/4 tsp Sea salt (optional, but recommended)

Directions

• Mix the Batter: In a large bowl, whisk all ingredients together, until smooth.
• Heat the Pan: Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat.
• Pour: Drop the batter onto the hot pan and form into circles.
• Cover and Cook: Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges.
• Flip: Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side.
• Finish: Repeat with the rest of the batter.

Notes

• Batter Consistency: Batter should be the consistency of typical pancake batter. If it’s too thick, add a little more milk. Don’t add too much, or the pancakes will be too “wet”.
• Almond Flour Tip: Make sure you have blanched, finely ground almond flour. The pancakes will be gritty if you use almond meal, ground almonds, or any other type.
• Cooking Tip: Covering the pan with a lid on the first side is important because it makes the pancakes easier to flip.