Diabetic Almond And Blueberry Pancakes Recipes

Steps:

• Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds.
• Whisk flour, sugar, baking powder, and salt together in a bowl.
• Beat yogurt and eggs together in a bowl; add melted butter and almond extract and beat well. Fold flour mixture into yogurt mixture until batter is well combined. Add water, 1 tablespoon at a time, until batter reaches a pourable consistency.
• Melt remaining butter in a large skillet or griddle over medium-low heat. Pour 1/4 cup batter into skillet and place 6 to 10 blueberries onto the batter; cook until batter starts to bubble, 1 to 2 minutes. Flip and cook until bottom is lightly browned, about 30 seconds. Repeat with remaining batter and blueberries.

Steps:

• Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
• Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.

Steps:

• 1. In a bowl, mix together the all-purpose flour, whole wheat flour, apple juice concentrate, baking powder, and salt.
• 2. In a separate bowl, mix the applesauce, milk, almond extract, egg whites, blueberries, and almonds.
• 3. Add the flour combination. Blend until the batter is smooth.
• 4. Spray a large skillet or griddle with the nonstick cooking spray and turn stove to medium heat. Pour a small amount of batter on the skillet for each pancake.
• 5. Turn over once bubbles form on top of the pancakes. Cook each side until golden brown.