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Blueberry Almond Pancakes
10 min prep time
25 min cook time
6servings
Recipe by
Lara Rondinelli-Hamilton, RD, LDN, CDE & Chef Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Blueberry Almond Pancakes
High fiber, lower in carbs, gluten free, no added sugar, and high in protein - these are not your average pancakes! How did we do it? We replaced wheat flour with almond flour, used a mashed banana instead of sugar, and added ground flax seed for extra fiber. Just one of these pancakes will power you through your morning!
10 min prep time
25 min cook time
6servings
1 pancake
Print Recipe >
Step-By-Step Instructions:
- Add the eggs, egg whites, ricotta cheese, vanilla, almond milk, banana, lemon juice, and lemon zest to a blender. Blend until smooth.
- In a small bowl, combine the almond flour, ground flax seed, and baking powder. Add the dry mixture to the liquid mixture in the blender and blend until smooth.
- Coat a nonstick saute pan with cooking spray and place over medium heat. Scoop a scant 1/3 cup of the pancake batter into the pan and top with 4-5 blueberries. Let cook until the edges begin to brown (2-3 minutes); then flip the pancake to continue to cook an additional 2-3 minutes. Remove from the pan and repeat the process for the remaining 5 pancakes.
Nutrition facts
6 Servings
-
Serving Size
1 pancake
- Amount per serving Calories 240
-
Total Fat
16g
- Saturated Fat 2.6g
- Trans Fats 0g
- Cholesterol 70mg
- Sodium 200mg
-
Total Carbohydrate
16g
- Dietary Fiber 6g
- Total Sugars 6g
- Added Sugars 0g
- Protein 13g
- Potassium 380mg
- Phosphorous 305mg
Ingredients
eggs
2
egg whites
2
light ricotta cheese
3/4 cup
vanilla extract
1/2 tsp
unsweetened vanilla almond milk
1/4 cup
large ripe banana
1
lemon (juiced and zested)
1
almond flour
1 cup
ground flax seed
1/2 cup
baking powder
1 tsp
nonstick cooking spray
1
blueberries
1/2 cup
Reviews & Ratings
Not recommended
Recommended
Since I've started making my pancakes this way they've always been light & fluffy regardless of what kind of flour.
Recommended
Recommended