Diabetic-Friendly Fluffy Pancakes Recipe (Low Carb & Sugar-Free)

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour (for fluffiness)
• 2 tsp baking powder
• 1 tbsp granulated erythritol (or your preferred sugar-free sweetener)
• 3 large eggs
• 1/3 cup unsweetened almond milk (or other low-carb milk)
• 1 tsp vanilla extract
• 1 tbsp melted butter or coconut oil
• A pinch of salt

Instructions

1. Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, erythritol, and salt.
2. Combine wet ingredients: In another bowl, beat eggs, add almond milk, vanilla extract, and melted butter.
3. Combine everything: Slowly add the wet ingredients into the dry mixture. Stir until smooth and thick.
   • If too thick, add a tablespoon of almond milk at a time.
4. Cook: Heat a nonstick pan on low-medium. Pour about ¼ cup batter per pancake.
5. Flip carefully: Cook until bubbles form on top and edges look set (2–3 minutes), then flip and cook another minute until golden.
6. Serve warm: Top with sugar-free syrup, berries, or a dollop of Greek yogurt.

Nutrition (per pancake, makes 6)

💡 Tips

• Use buttermilk instead of almond milk for extra fluff.
• For added flavor, mix in cinnamon or lemon zest.
• You can store them in the fridge for up to 3 days or freeze and reheat.