Oatmeal Almond Pancakes Diabetic Friendly
Start your morning on a wholesome and indulgent note with these Oatmeal Almond Pancakes, a diabetic-friendly breakfast recipe that doesn’t skimp on flavor or nutrition. This low-carb creation combines the nutty richness of almond flour, the wholesome goodness of rolled oats, and a hint of cinnamon for a cozy touch. Sweetened naturally with stevia or monk fruit, these pancakes are perfect for managing blood sugar levels without sacrificing taste. The batter, made with unsweetened almond milk and a touch of vanilla, comes together in minutes, making this a quick and satisfying recipe for busy mornings. Cooked to golden perfection in coconut oil and topped with fresh berries or sugar-free syrup, these fluffy pancakes are a guilt-free treat for anyone seeking a healthier breakfast option. Optimize your mornings with this delicious blend of low-carb, high-fiber, and diabetic-friendly goodness!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Unsweetened almond milk
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Stevia or monk fruit sweetener
- 1 tablespoon Coconut oil (melted)
- 1 as needed Cooking spray or additional coconut oil
- 1 as desired Fresh berries or sugar-free syrup (optional toppings)
Instructions
In a blender, grind the rolled oats into a fine flour-like consistency. Transfer the oat flour to a mixing bowl.
Add almond flour, baking powder, ground cinnamon, and salt to the bowl. Stir until the dry ingredients are well combined.
In a separate bowl, whisk together the almond milk, egg, vanilla extract, stevia or monk fruit sweetener, and melted coconut oil until smooth.
Slowly pour the wet ingredients into the bowl with the dry ingredients. Stir gently to combine until you achieve a smooth batter. Let the batter rest for 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of coconut oil.
Scoop 1/4 cup of batter onto the skillet for each pancake, spreading it slightly to form a circle. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with optional toppings like fresh berries or a drizzle of sugar-free syrup.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 12.6 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 521 mg | 40% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 648 mg | 14% | |
*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.
