Big B's Pancakes Dairy Free Diabetic Friendly
Fluffy, delicious, and thoughtfully crafted for a healthier lifestyle, Big B's Pancakes are the perfect start to your morning. This dairy-free, diabetic-friendly recipe combines wholesome ingredients like whole wheat flour, unsweetened almond milk, and erythritol for natural sweetness without the blood sugar spike. A touch of apple cider vinegar creates a tender homemade "buttermilk," while ground cinnamon adds a cozy, aromatic flavor. Quick to prepare in just 25 minutes, these golden pancakes are light, satisfying, and ideal for anyone seeking a nutritious breakfast. Top them with fresh berries, sugar-free syrup, or a sprinkle of cinnamon for a guilt-free treat that’s as tasty as it is nourishing. Perfect for those with dietary restrictions or anyone looking for a healthier take on a breakfast classic!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 Egg (large, or egg substitute for vegan option)
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil, melted
- 1 tablespoon Granulated erythritol or monk fruit sweetener
- 1 For greasing pan Cooking spray or extra coconut oil
Directions
Step 1
In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a homemade dairy-free 'buttermilk.'
Step 2
In a large mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt.
Step 3
In another bowl, beat the egg (or egg substitute). Add in the vanilla extract, melted coconut oil, and granulated erythritol. Mix until well combined.
Step 4
Pour the wet ingredients into the dry ingredients. Add the almond milk and vinegar mixture. Stir gently until the batter is just combined. Do not overmix; a few lumps are okay.
Step 5
Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of coconut oil.
Step 6
Scoop 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
Step 7
Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
Step 8
Repeat with the remaining batter, greasing the skillet as necessary.
Step 9
Serve warm with your favorite diabetic-friendly toppings, such as fresh berries, sugar-free syrup, or a sprinkle of cinnamon.
Nutrition Facts
| Serving size | (222.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 731.9 |
| Total Fat 34.6g | 0% |
| Saturated Fat 24.5g | 0% |
| Cholesterol 185mg | 0% |
| Sodium 1339.8mg | 0% |
| Total Carbohydrate 103.3g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 1.6g | |
| Protein 22.0g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 66.6mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 565mg | 0% |
Source of Calories