Diabetic Dutch Apple Pancake
Indulge guilt-free with this Diabetic Dutch Apple Pancake—a light and fluffy oven-baked treat that's perfect for a special breakfast or brunch. Crafted with wholesome ingredients like whole wheat flour, unsweetened almond milk, and a touch of granulated erythritol, this recipe is a deliciously low-sugar alternative that doesn't compromise on flavor. The star of the dish is tender, caramelized Granny Smith apple slices infused with warm cinnamon and nutmeg, creating a fragrant and naturally sweet base. Baked to golden perfection in a single skillet, this pancake puffs up beautifully in the oven and is ready to slice and serve in under 30 minutes. Serve it warm with a sprinkle of cinnamon or a dollop of sugar-free whipped cream for an impressive, diabetic-friendly delight that’s both healthy and satisfying.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 cup unsweetened almond milk
- 3 units large eggs
- 0.75 cup whole wheat flour
- 2 tablespoons granulated erythritol or other sugar substitute
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 2 units medium apples (Granny Smith recommended), thinly sliced
- 1 teaspoon lemon juice
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
Instructions
Preheat your oven to 400°F (200°C).
In a blender, combine almond milk, eggs, whole wheat flour, 1 tablespoon of erythritol, vanilla extract, cinnamon, and salt. Blend until the batter is smooth and set aside.
In a 10-inch ovenproof skillet or cast-iron pan, melt the butter over medium heat. Once melted, add the thinly sliced apples, lemon juice, the remaining 1 tablespoon of erythritol, and nutmeg. Stir and cook for about 4-5 minutes until the apples begin to soften.
Spread the apple mixture evenly across the bottom of the skillet. Pour the prepared batter over the apples.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown.
Carefully remove the skillet from the oven (it will be extremely hot). Allow the pancake to cool for a couple of minutes before slicing into wedges.
Serve warm. Optionally, sprinkle with a light dusting of cinnamon for garnish or serve with a dollop of sugar-free whipped cream.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 6.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
