These delicious diabetic-friendly pancakes are light, fluffy, and made with wholesome ingredients that won’t spike your blood sugar. Perfect for a weekend breakfast or a quick weekday meal!
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated erythritol (or your preferred sugar substitute)
- 1 cup unsweetened almond milk (or any low-carb milk alternative)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (melted, plus extra for cooking)
- Optional toppings: fresh berries, sugar-free syrup, or a dollop of Greek yogurt
Instructions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and erythritol until well combined. This will ensure that the baking powder is evenly distributed throughout the flour.
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the almond milk, egg, vanilla extract, and melted coconut oil. Whisk until the mixture is smooth and well blended.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay. Let the batter sit for about 5 minutes to thicken slightly.
Step 4: Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to the pan, allowing it to melt and coat the surface.
Step 5: Cook the Pancakes
Using a 1/4 cup measuring cup, pour the batter onto the hot skillet. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
Step 6: Serve
Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter, adding more coconut oil to the pan as needed. Serve the pancakes warm with your choice of toppings, such as fresh berries, sugar-free syrup, or Greek yogurt.
Tips
- For added flavor, consider mixing in a teaspoon of cinnamon or a handful of chopped nuts to the batter.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster or microwave before serving.
Enjoy your healthy, diabetic-friendly pancakes!
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