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Diabetic Pancake Recipe

Diabetic Pancake Recipe: Coconut Flour Pancakes (Gluten Free, Low Carb)

For most people with Prediabetes and Insulin Resistance pancakes are a distant memory from long ago…I have to tell you…You can eat pancakes! It’s true! Try my Diabetic Pancake Recipe. It’s super low carb and won’t spike your blood sugar. Read on to find out how to make it…

Pancakes are back on the table if you ditch the yukky refined white flour and use something that is low carb and packed with fiber.

Coconut Flour to The Rescue!

When a pancake is sporting only 1 carb (yup, just 1…) but packed full of fiber and healthy fat you feel full fast and stay satisfied for hours. Oh, and by the way…no carby-sleepy-overload from these pancakes!

Diabetic Pancake Recipe:
Coconut Flour Pancakes

Ingredients:

  • 1.25 cup Eggs (approx. 5 Jumbo Eggs)
  • 5 TBSP. Coconut Oil (gently melted)
  • 5 TBSP.  Coconut Flour (Bob’s Red Mill)
  • 1/2 Tsp. Baking Powder (Bob’s Red Mill)
  • 4 TBSP. Soy Milk/Milk (unsweetened SILK) or other milk sub.
  • 1/4 Tsp Salt

Directions:

  1. Gently melt the coconut oil in a shallow pan on the stove (you only need a tiny bit of heat). Just melt it, don’t get it hot!
  2. Add the rest of the ingredients to a blender. Blend all but the oil. Add the oil to the blender and blend again.
  3. Cook your pancakes in a non-stick pan on medium heat as you would a regular pancake.

Refrigerate: Keep the leftovers in a fridge. The pancakes are tasty right from the fridge and are a great bread substitute. My kid makes peanut butter and banana sandwiches from leftover coconut flour pancakes – she loves them!

Freeze: Leftover pancakes can be frozen and heated in the toaster or oven.

Waffles: This recipe works equally as well for waffles. Make sure to thoroughly pre-oil your waffle iron!

Serves: 3

Have fun making pancakes again! They are my go-to supper when things are running late and everyone is getting hungry!

PS. My fruit sorbet (that wonderful pink stuff on the pancakes in the photo) is nothing more than fresh and frozen strawberries blended in my Vitamix blender – no sugar required!

This is the blender I use to make my Coconut Flour Pancakes and my Sorbet. I also use it to grind flax for my Flax Bread, make Green Smoothies, make Coconut Flour Muffins, Chocolate Cupcakes and delicious Chocolate Smoothies! I use my Vitamix everyday! (as you can tell…lol)

Vitamix Blender

 

PPS. All that hemp is full of fiber, protein and healthy fats. If you haven’t tried eating hemp seeds you gotta check them out.

So I guess all you ladies with Prediabetes and Insulin Resistance can eat pancakes again! Yippee!!!

New To Buying Coconut Flour?

I always use Bob’s Red Mill Coconut Flour. It is consistent in texture and works well for baking, pancakes or waffles. All my coconut flour recipes were created with Bob’s Red Mill Coconut Flour.

Bobs Red Mill Coconut Flour

This Diabetic Pancake Recipe for Coconut Flour Pancakes is:

G/F, D/F, Paleo, Veg., Low Carb  (1 gram net carb in each pancake)

About the Author Joan Pasay

As a Nutrition & Lifestyle Therapist I felt compelled to start Power In The Group. Why? To guide and support women like you with Prediabetes or Insulin Resistance so you can regain and nourish your health...without all the confusion. Together we can enjoy the richest quality of life for ourselves, with our families, and within our society...wanna come along?

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