Whole Wheat Pancakes

Makes 18 4-inch pancakes

Notes from the Chef

Like most restaurants, I make the batter for these full-flavored lighter-than-air pancakes the night before. This allows the solids to fully absorb the liquids, and that way I wake up and am ready to go. My choice is to make them in a 4-inch size – not too big, not too small, but just right.

Ingredients

• 1/3 cup toasted walnuts or almonds OR 1/4 cup almond flour
• 1/4 cup whole-wheat flour
• 1/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp sugar substitute
• 1/4 tsp ground cinnamon
• Pinch of salt
• 1 egg
• 2 Tbsp sour cream
• 2/3 cup milk
• 1/2 tsp pure vanilla extract
• 2 Tbsp butter, melted and cooled

Preparation

1. If using toasted nuts: Combine nuts and whole-wheat flour in a food processor. Pulse until the nuts are pulverized and incorporated into the flour. Add remaining dry ingredients and pulse to combine. (If using almond flour: Combine all dry ingredients in a bowl and whisk to combine.)
2. Combine all wet ingredients in a separate bowl and beat with a whisk to combine. Slowly add the dry ingredients and whisk to combine. Cover with plastic wrap and allow to set for 15-20 minutes or overnight in the refrigerator. (Note: If you do use the refrigerator method, you may have to add a few tablespoons more milk - or water - to loosen the batter.)
3. Heat griddle or frying pan to medium high. Spoon a tablespoon of batter for each pancake into the pan or on the griddle. Allow small bubbles to form before turning (about 1 minute) then flip and cook one minute more. Serve with fresh fruit, nuts and/or lightly sweetened sour cream.

Nutritional Information per Pancake

• 3.5 g Net carbohydrates

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.