Healthy Pancakes

Craving pancakes, but don’t want to blow your diet? This recipe for healthy pancakes is great for anyone who is trying to watch their carb/sugar intake, especially if you’re on a PCOS diet or insulin resistant.

Substituting almond or coconut flour and ground flaxseed for regular all purpose flour is going to greatly reduce your carb intake for the day.

Both flax seeds and almonds are known for lowering testosterone levels in women with PCOS and combining with blueberries gives you the added benefits of improving blood sugar regulation for women with insulin resistance, improving cholesterol, managing your hunger, plus tons of antioxidants and SO MANY NUTRIENTS.

If you’re interested in following a healthier lifestyle that could also reverse the symptoms of PCOS check out my Health + Wellness page.

Healthy Pancakes

PCOS friendly, gluten free, and low sugar

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Ingredients Equipment Method Notes

Ingredients

1 Egg
1 Tbsp Coconut oil or butter
3 ½ Tbsp Almond or coconut flour
1 ½ Tbsp Flaxseed
¼ cup Almond milk
½ tsp Cinnamon
1 tsp Baking Powder
Blueberries optional
Brown rice syrup

Equipment

Blender

Method

Place dry ingredients in blender and quickly pulse together to combine
Add coconut oil (or butter), egg, and almond milk and blend until smooth.
Heat butter or coconut oil in a skillet on medium. I usually use an electric skillet because it’s bigger and I can get more pancakes cooked at once.
Once the oil/butter is melted and starting to bubble, pour about 3 tablespoons of batter per pancake in a circular motion – or whatever shape you’re going for.
The tops of the pancakes will bubble as they cook, so once the bubbles pop and the edges start to lift, it’s time to flip!
Continue to cook until lightly browned. Serve hot and top with blueberries and brown rice syrup.

Notes

If you find the batter is too runny, slowly add more flour or flaxseed until you get the consistency you’re looking for.

Cut down on prep time by mixing the dry ingredients and storing in the freezer. Just add the wet ingredients when you’re ready to make the pancakes. No thawing required!