Almond Flour Pancakes with Berries
These fluffy golden pancakes are made with almond flour instead of traditional white flour, resulting in a high-protein low-carb breakfast treat that is safe for diabetics. Topped with fresh mixed berries, they provide natural sweetness along with antioxidants without spiking blood sugar levels.
Fluffy almond flour pancakes topped with fresh berries for a grain-free low-carb diabetic friendly breakfast indulgence.
Nutrition per serving
Ingredients
base
binding
liquid
leavening
topping
cooking
Instructions
Make the Batter
In a medium bowl, whisk together almond flour and baking powder. In a separate bowl, beat eggs with almond milk until smooth. Combine wet and dry ingredients and stir gently until a smooth batter forms. Let batter rest for 2 minutes.
Cook the Pancakes
Heat coconut oil in a non-stick skillet over medium-low heat. Drop about 3 tablespoons of batter per pancake into the pan. Do not crowd the pan. Cook for 3 to 4 minutes until bubbles form and edges look dry.
Flip Carefully
Flip pancakes gently using a thin wide spatula and cook for another 2 to 3 minutes on the second side until golden brown. Almond flour pancakes are more delicate than regular pancakes so flip gently and only once.
Serve with Berries
Stack cooked pancakes on a plate and top with fresh mixed berries. Serve immediately while warm. A drizzle of a small amount of sugar-free maple syrup is optional for added sweetness without extra carb impact.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.