Best 4 Oatmeal Almond Pancakes Diabetic Friendly Recipes
OATMEAL-ALMOND PANCAKES, DIABETIC FRIENDLY
While I realize that whole wheat is a better choice for diabetics. As an insulin dependent diabetic myself I find this an acceptable recipe for a very occasional pancake urge. Top with a drizzle of no sugar added syrup or my favorite of unsweetened apple sauce.
Provided by Annacia
Categories Breakfast
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together flour, oats, Splenda, baking powder and salt in a large bowl.
- In another bowl, whisk together soy milk, 3 tablespoons oil, eggs, almond extract and vinegar.
- Add wet ingredients to dry ones and whisk just until mixed.
- Fold in almonds.
- Use some remaining oil to lightly grease a large skillet or griddle pan, and heat over medium heat. Ladle 1/4 cup batter for each pancake.
- Brown each cake on both sides, flipping once, and using more oil as necessary.
- Serve.
QUICK ALMOND FLOUR PANCAKES
These pancakes are a wonderful substitute for regular pancakes when you are watching your carbs! They are very filling and are on the dense side. This is a basic recipe can be tweaked. Any sweetener can be substituted for the maple syrup. Enjoy!
Provided by Allie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
- Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 10.1 g, Cholesterol 93 mg, Fat 19 g, Fiber 3.3 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 181.2 mg, Sugar 4.3 g
AMAZING ALMOND FLOUR PANCAKES (GLUTEN-FREE AND PALEO-FRIENDLY)
While trying many of the grain free pancake ideas out there, I discovered that many pancake recipes are just too 'eggy' or include bananas in the recipe. A lot of the recipes resulted in pancakes that were too flat and broke apart when flipping. I wanted a recipe that was like the Aunt Jemima® pancakes I grew up with: delicious and fluffy. After much experimentation with recipes and reading forum comments, I finally put together something reminiscent of childhood quality pancakes. Top with maple syrup and fresh fruit.
Provided by Craig Miceli
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).
- Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.
- Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 6.6 g, Cholesterol 46.5 mg, Fat 2 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 228.6 mg, Sugar 6.2 g
BIG B'S PANCAKES (DAIRY FREE, DIABETIC FRIENDLY)
My late dad was a fabulous cook. My mouth waters when I think about his concoctions. He owned a pancake parlour and this is his pancake recipe that he used and that I memorized as a young girl. Fortunately it is dairy free so it works well for my dairy allergic son. My dad insisted that this recipe worked better if the batter aired for at least an hour prior to cooking. The batter can last in the fridge for up to 24 hours. I usually use 2 pans simultaneously to halve the cooking time, so the cooking time specified in this recipe is for the whole batch using 2 pans.
Provided by Cheron
Categories Breakfast
Time 55m
Yield 12-16 pancakes
Number Of Ingredients 5
Steps:
- Mix all ingredients with an electric beater until smooth batter.
- Heat a non-stick frying pan on high.
- Pour enough batter into pan to cover the bottom.
- Shake the pan gently after 2-3 minutes; if the pancake lifts, it is cooked; if not, cook for another few minutes and try shaking it again until cooked.
- Flip or turn and fry on other side for 2-3 minutes until brown.
- Fill with mince or cheese for a savoury meal, or with cinnamon & sugar for a snack or ice cream & chocolate sauce for dessert.
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