Best Diabetic Almond And Blueberry Pancakes Recipes

BLUEBERRY ALMOND PANCAKES

Blueberry Almond Pancakes image

Rich pancakes that have a great balance of sweet and tart flavors. A grown-up-tasting treat.

Provided by ChefNYC

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 23m

Yield 6

Number Of Ingredients 10

Ingredients

5 tablespoons butter, divided
1 ¼ cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup plain yogurt
2 eggs
1 ½ teaspoons almond extract
¼ cup water, or as needed
1 cup fresh blueberries

Steps:

Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds.
Whisk flour, sugar, baking powder, and salt together in a bowl.
Beat yogurt and eggs together in a bowl; add melted butter and almond extract and beat well. Fold flour mixture into yogurt mixture until batter is well combined. Add water, 1 tablespoon at a time, until batter reaches a pourable consistency.
Melt remaining butter in a large skillet or griddle over medium-low heat. Pour 1/4 cup batter into skillet and place 6 to 10 blueberries onto the batter; cook until batter starts to bubble, 1 to 2 minutes. Flip and cook until bottom is lightly browned, about 30 seconds. Repeat with remaining batter and blueberries.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 30.2 g, Cholesterol 92.8 mg, Fat 12.9 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 7.5 g, Sodium 548.9 mg, Sugar 8.7 g

ALMOND FLOUR BLUEBERRY PANCAKES

Almond Flour Blueberry Pancakes image

Enjoy these easy to make blueberry pancakes for breakfast! They are made with almond flour and are dairy free, gluten free, and have no refined sugars!

Provided by Personal20

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

3 large eggs
2 tablespoons honey
1 tablespoon water
1 tablespoon vanilla extract
1 ½ cups almond flour
¼ teaspoon Himalayan sea salt
¼ teaspoon baking soda
1 cup fresh blueberries
1 tablespoon coconut oil, or as needed

Steps:

Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 16.3 g, Cholesterol 93 mg, Fat 20.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 161.6 mg, Sugar 9.7 g

DIABETIC ALMOND AND BLUEBERRY PANCAKES

Diabetic Almond and Blueberry Pancakes image

Another dLife recipe that I thought was killer

Provided by Paul Bushay

Categories Pancakes

Time 20m

Number Of Ingredients 12

Ingredients

1/2 c white whole wheat flour
3/4 c whole wheat flour
2 tsp frozen apple juice concentrate
2 tsp baking powder
1/4 tsp sea salt
1 1/2 tsp unsweetened applesauce
1 1/4 c whole milk
1/8 tsp almond extract
3 egg whites
3/4 c fresh blueberries
1 Tbsp slivered almonds , crushed
1 cooking spray, for baking

Steps:

1. In a bowl, mix together the all-purpose flour, whole wheat flour, apple juice concentrate, baking powder, and salt.
2. In a separate bowl, mix the applesauce, milk, almond extract, egg whites, blueberries, and almonds.
3. Add the flour combination. Blend until the batter is smooth.
4. Spray a large skillet or griddle with the nonstick cooking spray and turn stove to medium heat. Pour a small amount of batter on the skillet for each pancake.
5. Turn over once bubbles form on top of the pancakes. Cook each side until golden brown.