Low Sugar Breakfast Pancakes (Serves 4)


2 eggs

1 cup milk

1 cup buckwheat flour

1 cup ground almonds

1 teaspoon baking powder

1 cup strawberries, chopped up and xylitol or stevia added to taste (depending on how sweet the berries are)

1 tbsp vegetable or coconut oil



Add the eggs to the dry ingredients and start to mix in together – add the milk gradually and mix together so that you avoid lumps. When the mixture is all combined add a small amount of oil to a non-stick heated frying pan. Add a small ladle of pancake mixture for each pancake and cook for about 30- 45 seconds. When pancake looks like it is getting solid on the bottom flip with a spatula and cook on the other side.

Serve with the strawberries on top.

Portion of 2 pancakes contains 7g sugar compared to shop bought pancakes with strawberries on the side at 14g of sugar

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