Almond Flour Low-Glucose Pancakes

Name: Almond Flour Low-Glucose Pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 4 count eggs; 2 tsp vanilla extract; 0.33 cup unsweetened milk of choice; 0.25 cup coconut oil; 1 cup almond flour (super fine); 2 tbsp coconut flour; 2 tbsp allulose; 2 tsp baking powder; 1 pinch flake salt; 1 tsp cinnamon

Start your day with stable energy using these Almond Flour Low-Glucose Pancakes. Designed to prevent blood sugar spikes, they are a metabolic health dream. The base is nutrient-dense almond flour, providing healthy fats and protein. Coconut flour adds fiber and fluffiness, ensuring they aren’t too dense. Sweetened with allulose, a rare sugar that doesn’t impact glycemic response. Eggs provide structure and additional protein. They cook up golden and tender, perfect for stacking high. Topped with a berry compote, they offer a burst of antioxidants. Ideal for brunch, meal prep, or a slow weekend morning. They keep you full for hours without the mid-morning crash. A delicious way to prioritize your metabolic wellness.

Prep

10 min

Cook

10 min

Temp

Medium Heat

Difficulty

beginner

Servings

Cost

Ingredients

4 count eggs
2 tsp vanilla extract
0.33 cup unsweetened milk of choice
0.25 cup coconut oil
1 cup almond flour (super fine)
2 tbsp coconut flour
2 tbsp allulose
2 tsp baking powder
1 pinch flake salt
1 tsp cinnamon

Instructions

1
Crack eggs into a large bowl and whisk gently.
2
Add the rest of the ingredients and continue to whisk.
3
Allow mixture to rest for 5 minutes.
4
Preheat a large frying pan and coat it with a small amount of coconut oil.
5
Drop small rounds (1/3 – 1/4 cup) of batter into the pan.
6
Cook each pancake for 1-2 minutes or until it begins to bubble. Flip and cook for another 30-60 seconds.
7
Transfer to a plate and cover to keep warm.
8
Top with berry compote.