These Blueberry Almond Pancakes are soft, flavorful, and incredibly easy to make, blending almond butter with a touch of maple syrup for natural sweetness. The batter comes together in minutes and cooks into tender, golden pancakes dotted with juicy blueberries. They’re perfect for a relaxed weekend breakfast or a simple weekday treat, and the combination of almond butter and eggs gives them a satisfying texture without any fuss. Enjoy them warm right off the pan for the best flavor and fluff.
Diabetic-friendly simply means this recipe is lower in sugar and made with simple ingredients that support steady energy. As always, check that the ingredients and nutrition profile align with your personal dietary needs.
Diabetic-Friendly Blueberry Almond Pancakes
Ingredients
- 1 egg
- ¼ cup almond butter
- 2 tablespoons unsweetened almond milk
- 1 ½ teaspoons sugar-free maple syrup
- ½ teaspoon coconut oil
- ½ teaspoon baking powder
- ¼ cup blueberries
Instructions
- In a bowl, whisk together the egg, almond butter, and almond milk until the mixture is smooth.
- Stir in the maple syrup and baking powder until fully combined.
- Warm a pan over medium heat and add the coconut oil.
- Scoop the batter into the pan in loose ¼-cup portions to form small pancakes.
- Sprinkle blueberries over each pancake and cook for 3 to 5 minutes per side, or until golden and cooked through.
- Repeat with the remaining batter, adding more oil as needed.
- Transfer the pancakes to plates and serve.
Nutrition
Nutritional Disclaimer: Please note that the nutritional information in this content is provided as a guideline only and should not replace professional medical advice. Consult with a healthcare professional to ensure that any dietary changes or nutritional guidelines are appropriate for your personal health needs.