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Blueberry Almond Pancakes

Blueberry Almond Pancakes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
Summary

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!

  • Prep time
    10 min
  • Cook time
    25 min
  • Servings
    6 Servings
  • Serving size
    1 pancake
Breakfast Gluten-Free CKD Dialysis CKD Non-Dialysis High in Fiber Kidney-Friendly
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 pancake
  • Amount per serving Calories 240

  • Total Fat 16g
    • Saturated Fat 2.6g
    • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 200mg
  • Total Carbohydrate 16g
    • Dietary Fiber 6g
    • Total Sugars 6g
    • Added Sugars 0g
  • Protein 13g
  • Potassium 380mg
  • Phosphorus 305mg

Choices/Exchanges: 1/2 Fruit, 1/2 Carbohydrate, 1 Lean protein, 3 Fat

Breakfast Gluten-Free CKD Dialysis CKD Non-Dialysis High in Fiber Kidney-Friendly
Ingredients

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

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Directions

Directions

  1. Add the eggs, egg whites, ricotta cheese, vanilla, almond milk, banana, lemon juice, and lemon zest to a blender. Blend until smooth.

  2. 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.

  3. 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.

Reviews

Reviews

Write a Review
  • Recommended

    I always separate all egg whites from everything else & place them in another bowl. Once all other ingredients have been blended I whisk the whites until stiff peaks form. Then I gently fold the fluffed whites into the mixture. Since I've started making my pancakes this way they've always been light & fluffy regardless of what kind of flour.

  • Recommended

    I actually got 8 pancakes out of this recipe. I think that when I make this again, I'd add a tsp. of Swerve to it to sweeten it up a bit.

  • Recommended

    I really enjoyed the recipe! Very tasty. Yes I would recommend trying. Thanks!