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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
  • Not recommended

    This is the worst pancake recipe I've ever made, first off it's too dry, it's not sweet or flavorful, it's horrible to try and cook these because it's so dry it falls apart but it you add more milk it's too watery, I ended up throwing everything in the trash. The problem is with the combination of flax and almond it's too dry to try to blend together my blender was having a hard time and smelled like the motor was burning up, a waste of all my ingredients.

  • 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!