Low-Carb Almond Pancakes

Almond Pancakes Two Ways

Low-Carb, 0 Sugar added

Almond Pancakes Light
Almond Pancakes Light

My goal:

  • Create delicious pancakes similar to those we used to eat that are diabetic friendly.
  • Help make diabetes feel less restrictive
  • Find ways to encourage the entire family to fall in love with healthier eating.

These Almond Pancakes are delicious and healthy. The original inspiration for this recipe came from the Type 2 Diabetic Cookbook. The first time I made this recipe I followed the instructions carefully and the pancakes were good, but they were not quite like the ones we were used to. So, I experimented with the recipe and made a few changes.

For a person with diabetes it is important to cut down or totally avoid sugar and carbs. These pancakes use mostly Almond Flour, which is not a flour in the regular sense. Almond flour = ground almonds. Using almonds and cottage cheese makes these pancakes very high in protein, low in carbs and all without added sugar.

I will post two recipes. Both are low carb and have no added sugar.

The first is my favorite. It uses whole eggs instead of egg whites and is therefore slightly higher in calories and cholesterol. However, since there are whole eggs in the pancakes, I just don’t serve eggs on the side for breakfast.

ALMOND PANCAKES

For two servings:

(You can easily double the recipe)

I cup low-fat cottage cheese

4 eggs

½ tablespoon pure vanilla extract

  • Place all wet ingredients into blender and pulse and puree until smooth.

1 cup almond flour

½ cup whole wheat flour

½ teaspoon baking powder

  • Add flours and baking powder to blender, blend until smooth.
  • Coat non-stick skillet with coconut cooking spray or oil.
  • Slowly pour four pancakes into skillet and cook on medium heat until edges are browned, flip and continue cooking until golden brown.
  • Keep warm on pre-warmed plate and cover until all pancakes are finished.
  • These pancakes freeze exceptionally well.
  • Serve with toasted almonds and/or fruit. You can also top your pancake with sugar-free syrup or any other topping that is suitable to your diet.

For this next pancake option, I have kept the ingredients almost as in the recipe from the book. I have made a few adjustments.

 

ALMOND PANCAKES – LIGHT

For four servings:

(You can easily half the recipe.)

2 cups low-fat cottage cheese

2 eggs

1 tablespoon pure vanilla extract

  • Place cottage cheese, 2 whole eggs and vanilla extract in blender and pulse, puree until smooth.

1 cup almond flour

½ cup whole wheat flour

½ teaspoon baking powder

  • Add both flours and baking powder to blender and blend until smooth. Pour batter into a bowl.

4 egg whites beaten stiff

  • Beat your egg whites until stiff. Place beaten egg whites on top of the batter and fold in. (Gently lift batter over your egg whites and keep doing so until they are incorporated.) This should create a very light, airy batter. Do not over-stir.

Coconut non-stick cooking spray or 1 Tbsp coconut oil

  • Spray a non-stick pan with cooking spray (or add a little coconut oil) and add ¼ cup of batter to your pan. Cook four pancakes at a time until they are nicely browned on the edges, flip pancakes and cook until cooked through and golden brown on both sides.
  • Serve with toasted almonds and/or fruit. You can also top your pancakes with sugar-free syrup or any other topping that is suitable to your diet.
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One Comment Add yours

  1. mistimaan says:

    Looks yummy

    Liked by 1 person

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