Fluffy, protein-packed pancakes made with almond flour and Greek yogurt — naturally gluten-free, low-carb, and ready in 15 minutes. A breakfast that keeps blood sugar stable all morning.
In a bowl, whisk together the almond flour, baking powder, erythritol, and salt.
Add the eggs, Greek yogurt, and vanilla extract. Mix until a smooth, thick batter forms. Let it rest for 2 minutes.
Heat a non-stick pan over medium-low heat and add a small amount of coconut oil or butter.
Pour small rounds of batter (about 2 tablespoons each) onto the pan. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
Flip carefully and cook for 1–2 more minutes until golden. Repeat with remaining batter.
Serve immediately with fresh berries, a dollop of Greek yogurt, or a drizzle of sugar-free syrup.
Carbs come mostly from almond flour (very low GI). Use your usual dosing method agreed with your care team to dose precisely. The high fat and protein content slow glucose absorption significantly — watch for a gradual, delayed rise 2–3 hours after eating. Log this meal in your journal to track your personal response.
