Almond Flour Pancakes with Raspberries
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Ingredients:
1 cup almond flour
2 large eggs
1/4 cup unsweetened almond milk
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup fresh raspberries
Cooking spray or coconut oil for cooking 
Instructions:
In a mixing bowl, combine almond flour, baking powder, and salt.
In another bowl, whisk together eggs, almond milk, and vanilla extract until well blended.
Gradually add the wet ingredients to the dry mixture, stirring until just combined.
Preheat a non-stick skillet over medium heat and lightly grease with cooking spray or coconut oil.
Pour about 1/4 cup of the batter into the skillet for each pancake.
Cook until bubbles start to form on the surface, about 2-3 minutes.
Carefully flip the pancake and cook for an additional 2-3 minutes until golden brown.
Repeat with the remaining batter, adjusting the heat as needed.
Serve warm topped with fresh raspberries.
Nutritional Information (per serving):
Calories: 320
Protein: 14g
Fat: 24g
Carbohydrates: 12g
Fiber: 7g
Sugar: 2g
Micronutrients:
Vitamin E: 10mg
Magnesium: 90mg
Calcium: 100mg
Potassium: 300mg
Enjoy this delicious breakfast option that is both diabetic-friendly and rich in healthy fats while being low in carbohydrates and sugar.
