Jenny of Integrated Diabetes Services shares a recipe for the whole family!

Who doesn’t love Pancakes for breakfast…or any meal honestly?!

Creating something yummy that doesn’t have major impact on my BG in a negative way means that I enjoy the meal or food even more. So, coming up with a recipe for Pancakes that preserves wonderful flavor as well as keeps my BG after eating well contained is a win-win!

Hope you love these as much as my family does!

Low Carb Pancake Recipe

Ingredients:

• 1 banana (medium)
• 1 Egg
• 1Tbsp Flaxmeal (mix with 3 Tbsp warm water and allow to sit until sticky)
• 1 heaped Tbsp coconut flour
• ½ tsp cinnamon
• ¼ tsp pumpkin pie spice
• 1 tsp vanilla
• 2 packets stevia
• Pinch of salt
• ¼ tsp apple cider vinegar
• 1/8 tsp baking soda

Directions: 

1. Mix in medium bowl all ingredients EXCEPT vinegar and baking soda. Mix well getting out as many lumps as possible
2. Mix in small bowl the vinegar and baking soda.
3. Add to the medium bowl with all other ingredients and mix well.
4. Heat skillet and spray with coconut oil spray Or light coat of coconut oil spread.  Add ¼ cup portions of the batter to the pan.
5. Heat the first side until the top of the pancake starts to look dry. (about 3-4 minutes)
6. Flip and brown the other side (this will take less time than the first).
7. Serve warm with topping of choice (I love Peanut butter or raspberries on top).

Nutrition facts: (makes about 3-4 pancakes). Facts are for the full recipe – which serves 1 person.

Calories: 250

Fat: 8g

Carbs: 36.9 (total carb with 50% of fiber deducted = 31g)

Fiber: 9g

Protein: 11g