Sugar-Free Pancakes with Jam
Wake up to the guilt-free indulgence of Sugar-Free Pancakes with Jam, a wholesome recipe that combines light, fluffy pancakes with a naturally sweet, homemade berry jam. Made with nutrient-packed whole wheat flour and sweetened only with fresh strawberries and blueberries enhanced by chia seeds, these pancakes are a breakfast delight for health-conscious eaters. The batter, featuring unsweetened almond milk, a hint of vanilla, and a splash of olive oil, comes together in minutes, delivering perfectly golden pancakes with a tender crumb. Paired with the thick, fruit-forward jam that doubles as a natural source of sweetness without added sugar, this recipe is ideal for a diabetic-friendly or low-sugar diet. Ready in just 35 minutes, these pancakes are best served warm and make a nutritious, satisfying start to your day. Perfect for anyone seeking a wholesome twist on the classic breakfast favorite!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Almond milk, unsweetened
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Olive oil
- 1.5 cups Fresh strawberries
- 0.5 cup Fresh blueberries
- 1 tablespoon Chia seeds
- 0.25 cup Water
Instructions
To make the berry jam, combine the strawberries, blueberries, and water in a small saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until the fruits have softened.
Mash the fruit mixture using a potato masher or a fork until it reaches your desired consistency. Stir in chia seeds and remove from heat. Allow the jam to cool, during which it will thicken.
In a large bowl, whisk together whole wheat flour, baking powder, and salt.
In a separate bowl, mix almond milk, egg, vanilla extract, and olive oil until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of olive oil if necessary.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles appear on the surface, then flip with a spatula and cook until the other side is golden brown, about 2-3 minutes per side.
Repeat with the remaining batter, adjusting the heat as necessary.
Serve warm pancakes topped with homemade sugar-free berry jam.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2347 mg | 102% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 20.0 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 597 mg | 46% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1080 mg | 23% | |
*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.
