Lemon And Almond Pancakes

Lemon And Almond Pancakes

Serves: 4
 
 
Breakfast
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Lemon And Almond Pancakes, you'll need:
  • 130g light spelt flour
  • 230ml unsweetened almond milk
  • 1 tbsp. agave necter
  • 1 tsp. vanilla essence
  • 1tbsp. Stevia
  • 2 tbsp. vegetable oil
  • Pinch of salt
  • 1 lemon

Method

  • Measure and sift the spelt flour into a large bowl, then add the salt.
  • Combine the almond milk, agave nectar, and vanilla essence in a smaller bowl.
  • Slowly add these wet ingredients into the bowl containing the sifted flour and the salt, being careful not to end up with a lumpy mixture. 
  • Ifthe mixture is too lumpy, whisk it thoroughly.
  • Place the mixture in the fridge for 10 minutes so the mixture settles.
  • In a non-stick frying pan, over a medium heat, add ½ tablespoon of vegetable oil.
  • Once the oil is hot, add a lade of batter.  Keep moving the pan so that the mixture spreads out.
  • Cook for around a minute, then flip the pancake and cook the other side for the same length of time.
  • Serve with a squeeze of lemon juice and a sprinkle of Stevia.
Nutritional Facts (Per Serving)
Calories 206 | Total fat 8.2g | Saturated Fat 1g | Carbohydrate 31.6g | Fibre 3g | Protein 8g
Source:
Diabetes Summer Cookbook
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