As a person who has lived with type 1 diabetes for 25 years, I can tell you that traditional pancakes with toppings were like kryptonite to my steady blood sugars. This low-carb version is high in fiber and perfect topped with fresh berries for a more filling, nutritious breakfast. I feel just as satisfied as with my old carb-filled pancakes, and these keep my blood sugar levels much happier.
Give kids a dollop of whipped cream on a stack of pancakes and let them create their own “fireworks” display by arranging different color bursts with the berries!
- ½ cup whipping cream
- ½ teaspoon vanilla extract
- 3 teaspoon erythritol powdered-style sweetener (such as Swerve® Confectioners)
- 1 cup blanched almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons erythritol granular sweetener (like Swerve®)
- 1 egg
- ½ cup unsweetened almond milk
- 1 teaspoon canola oil
- 3 ounces fresh blueberries
- 3 ounces fresh raspberries
How To Make It
- To make the whipped cream: In a large bowl, beat whipping cream with an electric mixer until soft peaks form. Add vanilla extract and powdered sweetener and beat just to combine. (Do not overbeat.) Set aside.
- To make the pancake batter: In a medium bowl, whisk together almond flour, baking powder, salt, and granular sweetener. Add the egg and almond milk and whisk until combined.
- Heat canola oil on a nonstick griddle over medium-low heat. Pour one full tablespoon of batter onto the griddle for each pancake (the batter will spread quite a bit, so the small size makes the thin pancakes easier to flip without breaking).
- Cook until the undersides are golden brown, about five minutes, then flip. (The pancakes won’t form bubbles like regular pancakes, so watch closely.) Cook about three minutes more or until golden. Let the griddle cool between batches to keep the next batch from browning too quickly.
- Top with whipped cream and fresh berries and enjoy immediately.
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