Oatmeal Almond Pancakes Diabetic Friendly

Start your morning on a wholesome and indulgent note with these Oatmeal Almond Pancakes, a diabetic-friendly breakfast recipe that doesn’t skimp on flavor or nutrition. This low-carb creation combines the nutty richness of almond flour, the wholesome goodness of rolled oats, and a hint of cinnamon for a cozy touch. Sweetened naturally with stevia or monk fruit, these pancakes are perfect for managing blood sugar levels without sacrificing taste. The batter, made with unsweetened almond milk and a touch of vanilla, comes together in minutes, making this a quick and satisfying recipe for busy mornings. Cooked to golden perfection in coconut oil and topped with fresh berries or sugar-free syrup, these fluffy pancakes are a guilt-free treat for anyone seeking a healthier breakfast option. Optimize your mornings with this delicious blend of low-carb, high-fiber, and diabetic-friendly goodness!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Rolled oats
• 0.5 cup Almond flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 0.75 cup Unsweetened almond milk
• 1 piece Large egg
• 1 teaspoon Vanilla extract
• 1 tablespoon Stevia or monk fruit sweetener
• 1 tablespoon Coconut oil (melted)
• 1 as needed Cooking spray or additional coconut oil
• 1 as desired Fresh berries or sugar-free syrup (optional toppings)

Directions

Step 1

In a blender, grind the rolled oats into a fine flour-like consistency. Transfer the oat flour to a mixing bowl.

Step 2

Add almond flour, baking powder, ground cinnamon, and salt to the bowl. Stir until the dry ingredients are well combined.

Step 3

In a separate bowl, whisk together the almond milk, egg, vanilla extract, stevia or monk fruit sweetener, and melted coconut oil until smooth.

Step 4

Slowly pour the wet ingredients into the bowl with the dry ingredients. Stir gently to combine until you achieve a smooth batter. Let the batter rest for 5 minutes to thicken slightly.

Step 5

Heat a non-stick skillet or griddle over medium heat and 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, spreading it slightly to form a circle. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.

Step 7

Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter, greasing the skillet as needed.

Step 8

Serve the pancakes warm with optional toppings like fresh berries or a drizzle of sugar-free syrup.

Nutrition Facts

Serving size	(488.9g)

Amount per serving	% Daily Value*
Calories	887.0

Total Fat 50.8g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 186mg	0%
Sodium 1222.9mg	0%
Total Carbohydrate 83.5g	0%
Dietary Fiber 18.2g	0%
Total Sugars 12.6g
Protein 32.1g	0%

Vitamin D 106.9IU	0%
Calcium 520.8mg	0%
Iron 7.6mg	0%
Potassium 648.1mg	0%

*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.

Source of Calories

Fat: 49.7%

Protein: 14.0%

Carbs: 36.3%