25+ Delicious Holiday Diabetic Griddle Recipes to Enjoy This Season

The holiday season is a time for celebration, good food, and indulging in festive treats.

However, for those managing diabetes, it can often feel like a challenge to enjoy traditional holiday fare without compromising on blood sugar levels.

The good news is that with a little creativity and thoughtful ingredient choices, it’s possible to enjoy delicious and satisfying holiday dishes that won’t spike your blood sugar.

One such solution is using a griddle to make low-carb, diabetic-friendly pancakes, waffles, and other breakfast delights.

We’ve compiled 25+ holiday diabetic griddle recipes that will allow you to savor the flavors of the season without guilt.

Whether you’re craving the comforting spices of cinnamon, the rich taste of chocolate, or the festive flair of pumpkin and gingerbread, these recipes have something for everyone.

They are perfect for holiday breakfasts, brunches, or even a cozy family gathering.

So, let’s dive into these healthy, flavorful, and blood-sugar-friendly griddle recipes that will bring joy to your table this holiday season!

25+ Delicious Holiday Diabetic Griddle Recipes to Enjoy This Season

The holidays don’t have to be stressful when it comes to managing diabetes. With these 25+ holiday diabetic griddle recipes, you can enjoy all the festive flavors and comforting textures you love without compromising on your health goals.

From pumpkin spice pancakes to cinnamon roll protein pancakes, there’s a recipe for every taste preference and dietary need.

Each recipe is designed to keep your blood sugar levels in check while allowing you to indulge in the flavors of the season.

Whether you’re hosting a holiday breakfast or simply treating yourself to a special meal, these recipes will make sure you can enjoy the holidays in a delicious and healthy way.

Gingerbread Pancakes with Sugar-Free Maple Syrup

These gingerbread pancakes bring the cozy flavors of the holiday season to your breakfast table, without compromising your blood sugar levels. Infused with warming spices like ginger, cinnamon, and nutmeg, these pancakes are naturally sweetened with a touch of sugar-free syrup and molasses. They’re a delightful treat for those managing diabetes, ensuring you enjoy the festive flavors without the sugar spikes.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 tbsp sugar-free molasses
• 1 tsp vanilla extract
• Butter or coconut oil for greasing the griddle

Instructions:

1. Preheat your griddle to medium heat and lightly grease it with butter or coconut oil.
2. In a large mixing bowl, combine almond flour, coconut flour, baking powder, ginger, cinnamon, and nutmeg.
3. In a separate bowl, whisk together eggs, almond milk, molasses, and vanilla extract.
4. Gradually pour the wet ingredients into the dry ingredients, mixing until smooth.
5. Ladle batter onto the preheated griddle, forming small pancakes. Cook for 2-3 minutes on each side or until golden brown.
6. Serve warm with sugar-free maple syrup and, if desired, a sprinkle of crushed nuts or whipped cream.

These gingerbread pancakes are a holiday-inspired breakfast that doesn’t feel like a compromise. The texture is fluffy, the spices are warming, and they pair perfectly with a cup of coffee or tea. Whether it’s a weekend brunch or a special Christmas morning meal, these pancakes are sure to delight the whole family.

Cranberry-Orange Low-Carb Waffles

These cranberry-orange waffles deliver a festive burst of flavor with every bite. The natural tartness of fresh cranberries is perfectly balanced with the zesty brightness of orange, making this a refreshing yet indulgent holiday breakfast. Designed with diabetics in mind, they use low-carb flours and sugar substitutes to keep the dish light and blood-sugar friendly.

Ingredients:

• 1 cup almond flour
• 1/4 cup flaxseed meal
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 tbsp orange zest
• 1/4 cup fresh cranberries, chopped
• 2 tbsp sugar-free sweetener (e.g., erythritol)
• Butter or coconut oil for greasing the waffle iron

Instructions:

1. Preheat and lightly grease your waffle iron.
2. In a medium bowl, combine almond flour, flaxseed meal, baking soda, salt, and cinnamon.
3. In another bowl, whisk together eggs, almond milk, orange zest, and sweetener.
4. Mix the wet ingredients into the dry ingredients until fully combined. Gently fold in the chopped cranberries.
5. Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions.
6. Serve with sugar-free whipped cream, additional orange zest, or a handful of chopped nuts.

These cranberry-orange waffles are a celebration of festive flavors in a diabetic-friendly package. The combination of tart cranberries and bright orange zest is a holiday classic, and the waffles themselves are light, crisp, and perfectly satisfying. Pair with a steaming mug of herbal tea for a cozy holiday morning.

Peppermint Chocolate Protein Pancakes

Who says you can’t enjoy chocolate during the holidays? These peppermint chocolate protein pancakes are a rich, indulgent treat made healthy with diabetic-friendly ingredients. They’re high in protein, low in carbs, and full of the classic chocolate-mint flavor that makes the holidays special.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1 scoop chocolate protein powder (sugar-free)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 tsp peppermint extract
• 1-2 tbsp sugar-free chocolate chips (optional)
• Butter or coconut oil for greasing the griddle

Instructions:

1. Preheat your griddle to medium heat and grease it with butter or coconut oil.
2. In a large bowl, whisk together almond flour, cocoa powder, protein powder, baking powder, and salt.
3. In a separate bowl, mix eggs, almond milk, and peppermint extract.
4. Combine the wet ingredients with the dry ingredients, stirring until smooth. Fold in chocolate chips if desired.
5. Pour batter onto the griddle to form small pancakes. Cook for 2-3 minutes on each side or until cooked through.
6. Serve warm with sugar-free whipped cream and a sprinkle of crushed sugar-free peppermint candies.

These peppermint chocolate pancakes turn a classic dessert flavor into a protein-packed breakfast option. Perfect for a holiday morning, they offer all the decadence without the guilt. Share them with loved ones or savor them solo—either way, they’re a holiday winner!

Eggnog Flavored Low-Carb Pancakes

These eggnog-flavored low-carb pancakes bring all the rich, creamy flavors of the classic holiday drink without the excess sugar. With a blend of spices like cinnamon and nutmeg, these pancakes taste just like your favorite eggnog, but are made with low-carb ingredients to keep blood sugar levels stable. They’re a festive way to start the day during the holidays.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup sugar-free eggnog or homemade eggnog
• 1 tsp vanilla extract
• Butter or coconut oil for greasing the griddle

Instructions:

1. Preheat the griddle to medium heat and grease with butter or coconut oil.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, almond milk, eggnog, and vanilla extract.
4. Slowly combine the wet ingredients into the dry ingredients, mixing until the batter is smooth.
5. Pour the batter onto the griddle to form pancakes and cook for 2-3 minutes on each side until golden brown.
6. Serve with a dollop of sugar-free whipped cream or a drizzle of sugar-free syrup for an added touch of indulgence.

These eggnog-flavored low-carb pancakes are perfect for holiday breakfasts when you want something festive but blood-sugar-friendly. With the comforting flavors of eggnog, they make a wonderful treat to enjoy during holiday mornings with your loved ones. Top them with whipped cream for an extra holiday indulgence!

Spiced Apple Cinnamon Griddle Cakes

These spiced apple cinnamon griddle cakes combine the classic flavors of apples and cinnamon in a low-carb format that is both diabetic-friendly and delicious. Sweetened naturally with a touch of stevia and spiced with cinnamon, they are packed with flavor while still being mindful of carbohydrate content.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened applesauce
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp stevia or other sugar substitute
• 1/4 cup finely chopped apple (optional for topping)
• Butter or coconut oil for greasing the griddle

Instructions:

1. Preheat the griddle to medium heat and grease with butter or coconut oil.
2. In a bowl, combine the almond flour, cinnamon, nutmeg, baking powder, and salt.
3. In another bowl, whisk together the eggs, applesauce, almond milk, and stevia.
4. Slowly incorporate the wet ingredients into the dry ingredients, mixing until a smooth batter forms.
5. Drop spoonfuls of batter onto the griddle, shaping them into small griddle cakes. Cook for 2-3 minutes on each side or until golden brown.
6. Top with finely chopped apple or a sprinkle of cinnamon, if desired, for an extra touch of holiday cheer.

These spiced apple cinnamon griddle cakes are the perfect balance of cozy and festive, offering the flavors of fall and winter in each bite. Whether you choose to top them with more fresh apples or serve them plain, they’re an easy and satisfying breakfast or snack. The aroma alone will have everyone asking for seconds!

Sugar-Free Pumpkin Spice Pancakes

Celebrate the season with these sugar-free pumpkin spice pancakes that are as rich and flavorful as they are healthy. With a delicious mix of pumpkin puree, cinnamon, and nutmeg, they capture all the beloved flavors of autumn while being perfect for anyone managing diabetes.

Ingredients:

• 1 cup almond flour
• 1/2 cup canned pumpkin puree (unsweetened)
• 1/2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp stevia or another sugar substitute
• Butter or coconut oil for greasing the griddle

Instructions:

1. Preheat the griddle to medium heat and grease it with butter or coconut oil.
2. In a bowl, whisk together the almond flour, baking powder, pumpkin pie spice, cinnamon, and salt.
3. In another bowl, mix the eggs, pumpkin puree, almond milk, and stevia.
4. Combine the wet and dry ingredients, mixing until smooth.
5. Pour the batter onto the griddle to form small pancakes, cooking for 2-3 minutes per side until golden brown.
6. Serve warm with a dollop of sugar-free whipped cream or a light drizzle of sugar-free maple syrup.

These pumpkin spice pancakes are the perfect way to embrace the flavors of the season while maintaining a balanced diet. Packed with protein and fiber, they’re a filling option that can keep you satisfied through the morning. Add a sprinkle of cinnamon or a few crushed pecans for extra crunch and flavor.

Sweet Potato and Cinnamon Griddle Cakes

These sweet potato and cinnamon griddle cakes provide the perfect balance of sweet and savory, with the added benefits of beta-carotene and fiber from the sweet potatoes. Made with low-carb flours and naturally sweetened with a sugar substitute, they are an ideal choice for those managing blood sugar levels during the holiday season.

Ingredients:

• 1/2 cup mashed sweet potato (cooked and cooled)
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp ground cinnamon
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp stevia or another sugar substitute
• Butter or coconut oil for greasing the griddle

Instructions:

1. Preheat the griddle to medium heat and lightly grease it with butter or coconut oil.
2. In a bowl, combine the almond flour, coconut flour, cinnamon, baking powder, and salt.
3. In another bowl, whisk together the mashed sweet potato, eggs, almond milk, and stevia.
4. Slowly combine the wet ingredients with the dry ingredients until a smooth batter forms.
5. Spoon the batter onto the griddle, shaping into small griddle cakes. Cook for about 2-3 minutes on each side until golden brown.
6. Serve warm with a sprinkle of cinnamon or a drizzle of sugar-free syrup for added sweetness.

These sweet potato and cinnamon griddle cakes are a fantastic holiday treat that offers all the warmth of seasonal flavors without spiking blood sugar levels. The sweet potatoes add a natural sweetness and creamy texture that pairs wonderfully with cinnamon. Enjoy these cakes for a festive breakfast or as a delicious snack!

Maple Pecan Low-Carb Pancakes

These maple pecan low-carb pancakes bring the rich, nutty flavor of pecans together with the warmth of maple for a truly comforting breakfast. The pancakes are light and fluffy, made with almond flour and coconut flour, and topped with a sugar-free maple syrup to keep things diabetic-friendly. It’s a perfect way to enjoy the season’s flavors while maintaining your health goals.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 tbsp sugar-free maple syrup
• 1/4 cup chopped pecans
• 1 tsp vanilla extract
• Butter or coconut oil for greasing the griddle

Instructions:

1. Preheat your griddle to medium heat and grease with butter or coconut oil.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, sugar-free maple syrup, and vanilla extract.
4. Gradually pour the wet ingredients into the dry ingredients, mixing until smooth.
5. Stir in the chopped pecans, ensuring they are evenly distributed in the batter.
6. Pour the batter onto the griddle in small rounds and cook for 2-3 minutes per side until golden brown.
7. Serve warm with additional chopped pecans and a drizzle of sugar-free maple syrup.

These maple pecan pancakes are the perfect indulgence for a holiday breakfast. The toasted pecans add a satisfying crunch, and the sugar-free maple syrup provides the ideal sweet finish. Whether you enjoy them as a festive breakfast or a special brunch, they are sure to be a crowd-pleaser.

Cinnamon Roll Protein Pancakes

Craving the flavors of a cinnamon roll without the guilt? These cinnamon roll protein pancakes are a delicious and healthy alternative, using protein powder to help stabilize blood sugar levels while still offering the irresistible swirl of cinnamon and the indulgence of a holiday treat.

Ingredients:

• 1 cup almond flour
• 1/4 cup vanilla protein powder (sugar-free)
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp sugar-free maple syrup
• 1/4 tsp vanilla extract
• Butter or coconut oil for greasing the griddle
• For the cinnamon swirl: 1 tbsp cinnamon, 1 tbsp stevia, and 1 tbsp melted butter

Instructions:

1. Preheat your griddle to medium heat and lightly grease with butter or coconut oil.
2. In a large bowl, combine the almond flour, protein powder, baking powder, cinnamon, and salt.
3. In another bowl, whisk together the eggs, almond milk, sugar-free maple syrup, and vanilla extract.
4. Combine the wet and dry ingredients and mix until smooth.
5. For the cinnamon swirl, mix the cinnamon, stevia, and melted butter in a small bowl.
6. Pour the batter onto the griddle in small rounds. Drizzle a little of the cinnamon mixture on top of each pancake, then gently swirl with a toothpick or fork.
7. Cook for 2-3 minutes per side until golden brown.
8. Serve warm with additional sugar-free syrup or a dollop of sugar-free whipped cream.

These cinnamon roll protein pancakes bring together all the comforting flavors of cinnamon rolls in a healthier form. They’re rich in protein to keep you full longer and keep your blood sugar stable, all while offering a sweet, spiced flavor that makes them perfect for a holiday breakfast.

Chocolate Hazelnut Pancakes

These chocolate hazelnut pancakes are rich, indulgent, and perfect for the holiday season, but without the added sugar. The blend of cocoa and ground hazelnuts creates a decadent flavor profile, while almond flour ensures the pancakes remain low-carb and diabetic-friendly.

Ingredients:

• 1 cup almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/4 cup ground hazelnuts
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp sugar-free hazelnut syrup or extract
• 1/4 tsp vanilla extract
• Butter or coconut oil for greasing the griddle
• Sugar-free chocolate chips (optional for topping)

Instructions:

1. Preheat the griddle to medium heat and grease with butter or coconut oil.
2. In a large bowl, whisk together the almond flour, cocoa powder, ground hazelnuts, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, hazelnut syrup or extract, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients and stir until smooth.
5. Pour the batter onto the griddle in small rounds and cook for 2-3 minutes per side until golden brown.
6. Serve warm, optionally topping with sugar-free chocolate chips and a drizzle of sugar-free hazelnut syrup.

These chocolate hazelnut pancakes are perfect for anyone who loves the rich flavor of chocolate but wants to keep things healthy. The addition of ground hazelnuts enhances the flavor while keeping carbs low. They’re the perfect indulgence for a diabetic-friendly holiday breakfast.

Chai Spice Low-Carb Pancakes

These chai spice low-carb pancakes are infused with the aromatic spices of chai tea, making them a delightful holiday breakfast choice. The combination of cinnamon, ginger, and cardamom brings a warm, cozy feeling, while the almond flour ensures they’re both low-carb and full of flavor.

Ingredients:

• 1 cup almond flour
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/2 tsp baking powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp stevia or other sugar substitute
• Butter or coconut oil for greasing the griddle

Instructions:

1. Preheat your griddle to medium heat and grease with butter or coconut oil.
2. In a large bowl, whisk together the almond flour, cinnamon, ginger, cardamom, and baking powder.
3. In another bowl, whisk together the eggs, almond milk, vanilla extract, and stevia.
4. Combine the wet and dry ingredients and mix until smooth.
5. Pour the batter onto the griddle in small rounds, cooking for 2-3 minutes per side until golden brown.
6. Serve warm with a drizzle of sugar-free maple syrup or a sprinkle of cinnamon.

These chai spice pancakes are perfect for adding a unique, holiday twist to your breakfast. The warm, comforting spices of chai tea give them a delightful flavor that feels both festive and cozy. They are low in carbs and free from added sugars, making them a great choice for anyone managing blood sugar levels during the holiday season.

Almond Joy-Inspired Protein Pancakes

These Almond Joy-inspired protein pancakes take all the flavors of your favorite candy bar—chocolate, coconut, and almonds—and turn them into a diabetic-friendly breakfast option. Packed with protein and healthy fats, these pancakes are both filling and indulgent, with a rich cocoa flavor and a crunch from the almonds.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1 scoop chocolate protein powder (sugar-free)
• 1/4 tsp salt
• 1/2 tsp baking powder
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped almonds
• Butter or coconut oil for greasing the griddle
• Sugar-free chocolate syrup (optional for topping)

Instructions:

1. Preheat the griddle to medium heat and grease with butter or coconut oil.
2. In a large bowl, whisk together the almond flour, cocoa powder, protein powder, salt, and baking powder.
3. In another bowl, whisk the eggs, almond milk, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients, mixing until smooth.
5. Stir in the shredded coconut and chopped almonds.
6. Pour the batter onto the griddle in small rounds, cooking for 2-3 minutes per side until golden brown.
7. Serve with a drizzle of sugar-free chocolate syrup, additional almonds, or coconut flakes for extra crunch.

These Almond Joy-inspired protein pancakes are a decadent and healthy way to satisfy your sweet tooth. Full of protein and healthy fats, they keep you full and energized throughout the morning while indulging in a festive treat. They make a great breakfast for anyone craving a low-carb, high-protein alternative to traditional sweets.

Egg-Free Cinnamon Vanilla Pancakes

These egg-free cinnamon vanilla pancakes are a perfect holiday treat for those who need to avoid eggs but still want to enjoy a fluffy, flavorful pancake. Using a flaxseed mixture as an egg substitute, these pancakes are not only vegan-friendly but also packed with the warm spices of cinnamon and vanilla.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp ground flaxseed
• 3 tbsp water
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 tbsp stevia or another sugar substitute
• Butter or coconut oil for greasing the griddle

Instructions:

1. Preheat your griddle to medium heat and grease with butter or coconut oil.
2. In a small bowl, mix the ground flaxseed with water and set aside for 5 minutes to form a gel-like consistency.
3. In a large bowl, whisk together the almond flour, coconut flour, cinnamon, nutmeg, and salt.
4. Add the flaxseed mixture, almond milk, vanilla extract, and stevia to the dry ingredients. Mix until smooth.
5. Pour the batter onto the griddle in small rounds, cooking for 2-3 minutes per side until golden brown.
6. Serve warm with sugar-free syrup or a sprinkle of cinnamon for extra flavor.

These egg-free cinnamon vanilla pancakes are ideal for anyone following a vegan or egg-free diet during the holidays. They are soft, fluffy, and spiced just right, making them a perfect addition to your holiday breakfast table. You’ll enjoy all the flavor of classic pancakes, minus the eggs!

Carrot Cake Pancakes

These carrot cake pancakes are a wonderful way to enjoy the flavors of carrot cake in a healthier, diabetic-friendly form. They are made with almond flour for a low-carb base, while grated carrots, cinnamon, and a hint of nutmeg provide that familiar carrot cake flavor. Top them off with sugar-free cream cheese frosting for a true holiday treat.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup grated carrot
• 1 tbsp stevia or another sugar substitute
• 1/4 cup chopped walnuts (optional)
• Butter or coconut oil for greasing the griddle
• For frosting: 2 oz cream cheese (softened), 1 tbsp sugar-free powdered sweetener, 1/2 tsp vanilla extract

Instructions:

1. Preheat your griddle to medium heat and grease with butter or coconut oil.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the eggs, almond milk, grated carrot, and stevia.
4. Mix the wet ingredients into the dry ingredients and stir until fully combined. If desired, fold in chopped walnuts.
5. Pour the batter onto the griddle in small rounds, cooking for 2-3 minutes per side until golden brown.
6. For the frosting, combine the softened cream cheese, powdered sweetener, and vanilla extract in a small bowl until smooth.
7. Serve the pancakes with a dollop of cream cheese frosting and additional chopped walnuts if desired.

These carrot cake pancakes offer all the flavor of the beloved dessert without the added sugar. They’re light, fluffy, and filled with grated carrot for a touch of sweetness and nutrition. The sugar-free cream cheese frosting is the perfect finishing touch, making these pancakes feel like a holiday indulgence.

Lemon Poppy Seed Pancakes

These lemon poppy seed pancakes are a refreshing and light breakfast option that’s perfect for the holidays. The bright, citrusy flavor of lemon pairs beautifully with the crunch of poppy seeds, creating a delightful, diabetic-friendly pancake that’s both tangy and satisfying.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp stevia or another sugar substitute
• 1 tbsp poppy seeds
• Butter or coconut oil for greasing the griddle

Instructions:

1. Preheat your griddle to medium heat and grease with butter or coconut oil.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, lemon juice, lemon zest, and stevia.
4. Mix the wet ingredients into the dry ingredients and stir until smooth.
5. Gently fold in the poppy seeds.
6. Pour the batter onto the griddle in small rounds, cooking for 2-3 minutes per side until golden brown.
7. Serve with a drizzle of sugar-free syrup or a sprinkle of extra lemon zest for added freshness.

These lemon poppy seed pancakes are light and fresh, with just the right amount of tanginess from the lemon. They’re perfect for a refreshing holiday breakfast or brunch, providing a zesty alternative to the usual sweeter options. They’re also a great way to add a little extra fiber and texture with the poppy seeds.

Note: More recipes​ are coming soon!