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Gluten-Free Sugar-Free Pancakes
Craving a stack of great tasting pancakes, but can't find any that are grain free, gluten free and also good for diabetics?
Well, here they are. Just what you have been looking for; healthy, tasty, and very satisfying.
Most gluten-free food are made with high glycemic ingredients that replace the wheat, but add carbohydrates that elevate your sugar, make you crave more and help make you gain weight.
They are usually loaded with sugar as well. Some use "healthier" sugars such as agave. rice syrup or evaporated cane juice, but they still impact blood sugar levels.
Read the ingredients and if you see tapioca flour, rice flour, corn starch and potato starch, then these are foods that you don't want to choose, especially if you are diabetic. They actually have a higher glycemic index than wheat does.
The photo shows my pancakes with the sugar-free chocolate sauce I make. You can get the recipe for that at Stevia Chocolate Sauce
My Recipe is made with:
- Almond flour which give you healthy fats and proteins that satisfy you cravings quickly.
- Ground golden flax seed as a natural source of omega-3 fatty acids, along with lignans and dietary fiber.
- Baking Powder which is aluminum free and has two thirds less sodium than baking soda.
- Almond milk for people who can't tolerate dairy products. You can use regular milk if you prefer.
- Pure Stevia extract powder as a natural sweetener. You can use artificial sweeteners, but, personally, I avoid all of the artificial ones.
- One egg, another healthy protein source. I prefer free-range eggs from local farmers.
When you taste these, you'll have a hard time believing that there are no starchy carbohydrates in them.
Grain-Free, Sugar-Free Pancakes
- Prep time: 3 min
- Cook time: 5 min
- Ready in: 8 min
- Yields: 8 Three inch pancakes
- 1 cups Almond Flour
- 2 tsp.. Ground Golden Flax Seeds
- 1/2 tsp. Baking Powder
- 1 Eggs
- 1/2 tsp. pure Vanilla Extract
- 1/2 cup Almond Milk or less if too thin
- 1/4 tsp pure Stevia extract powder or sweeten to taste
- 1/4 cup pecan pieces or nuts of your choice, (optional)
- 1/4 blueberries or other berries, (optional)
- 1/4 cup diced apples and cinnamon, (optional)
- Mix all the dry ingredients from the basic recipe in a 4 cup measuring cup.
- Add the egg, vanilla and almond milk. ( you may need to adjust the amount of almond milk. This amount makes a fairly thick, heavy pancake which I like, but thinner, more fragile pancakes can be made simply by increasing the almond milk.)
- Use your imagination and stir in any optional ingredient that suites you fancy.
- Use a 1/8 cup measuring cup and scoop out some batter.
- Pour onto a lightly oiled griddle surface (olive oil or coconut oil)
- Smooth out to about 1/4 inch thick.
- Cook until browned on each side.
- I usually eat four pancakes and then refrigerate the other four for a snack later on with some homemade sugar-free jam or chocolate sauce, or cream cheese.
When I put the chocolate sauce on the cold pancake, it hardens like a glaze and reminds me of the black and white cookies I had as a kid.
I see them in the stores again, but they are loaded with sugar and grains. Mine taste as good or better and are grain free and sugar free; a great treat.
Value Without Fruit or Nuts
|Serving size: 1 or 8|
|Calories from Fat||72|
|% Daily Value *|
|Fat 8 g||12%|
|Saturated fat 1 g||5%|
|Carbohydrates 3 g||1%|
|Fiber 2 g||8%|
|Protein 4 g||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
The Wheat Belly Cookbook
This was my Bible to help me get started on being totally wheat-free. The first half is an explanation of what wheat and other grains are doing to our health. It also contains lists and summaries of good and bad choices.
The second half is loaded with recipes for regular meals, desserts, snacks and beverages. Some of the recipes were a little complicated or had ingredients that I wouldn't normally have, but there was also a very good selection of other recipes that I made and still enjoy today.
The secret is to always have your nut flours and seeds on hand. Also have lots of fruits, vegetables, eggs, cheese and meats of your liking in stock. When the pantry is empty, we start grabbing what we shouldn't.
This is one of Melissa McGehee's cookbooks that I use all the time. Being a homemaker with two young children, she knows how important it is to make recipes that are easy, tasty and healthy. They are all gluten free and sugar free, but she does suggest alternative choices for people who are also nut and/or dairy sensitive.