Almond Flour Low-Glucose Pancakes
Start your day with stable energy using these Almond Flour Low-Glucose Pancakes. Designed to prevent blood sugar spikes, they are a metabolic health dream. The base is nutrient-dense almond flour, providing healthy fats and protein. Coconut flour adds fiber and fluffiness, ensuring they aren’t too dense. Sweetened with allulose, a rare sugar that doesn’t impact glycemic response. Eggs provide structure and additional protein. They cook up golden and tender, perfect for stacking high. Topped with a berry compote, they offer a burst of antioxidants. Ideal for brunch, meal prep, or a slow weekend morning. They keep you full for hours without the mid-morning crash. A delicious way to prioritize your metabolic wellness.
- Prep
- 10 min
- Cook
- 10 min
- Rest
- 10 min
- Servings
- 1
- Calories
- 280 per serving
- Temperature
- Medium Heat
- Difficulty
- beginner
- Cost
- $8
Ingredients
- 4 count eggs
- 2 tsp vanilla extract
- 0.33 cup unsweetened milk of choice
- 0.25 cup coconut oil
- 1 cup almond flour (super fine)
- 2 tbsp coconut flour
- 2 tbsp allulose
- 2 tsp baking powder
- 1 pinch flake salt
- 1 tsp cinnamon
Steps
- 1Crack eggs into a large bowl and whisk gently.
- 2Add the rest of the ingredients and continue to whisk.
- 3Allow mixture to rest for 5 minutes.
- 4Preheat a large frying pan and coat it with a small amount of coconut oil.
- 5Drop small rounds (1/3 – 1/4 cup) of batter into the pan.
- 6Cook each pancake for 1-2 minutes or until it begins to bubble. Flip and cook for another 30-60 seconds.
- 7Transfer to a plate and cover to keep warm.
- 8Top with berry compote.
breakfast