Whole Grain Pancakes with Sugar-Free Syrup – Fluffy Grainstack with Sweet Syrup
Good morning, lovely moms! Who says you can't have pancakes while managing gestational diabetes? I'm here to introduce you to my Fluffy Grainstack with Sweet Syrup—a breakfast dream come true that'll make you flip with joy!
Imagine a stack of fluffy, golden pancakes, but with a healthy twist. These beauties are made with whole-grain pancake mix, ensuring you get all the fiber and nutrients your body craves. And the best part? There's sugar-free syrup drizzled on top, making each bite a moment of pure bliss!
When I was pregnant, these pancakes were my weekend treat. They satisfied my pancake cravings while keeping my blood sugar levels in check. Plus, they're so easy to make that even the sleepiest mama can whip them up with a smile. So, put on your pancake-flipping skills and get ready to indulge in a Fluffy Grainstack with Sweet Syrup!
Who says you can't enjoy pancakes while managing gestational diabetes? Fluffy Grainstack with Sweet Syrup is here to satisfy your pancake cravings guilt-free! These golden pancakes are made with whole-grain goodness, ensuring you get the fiber and nutrients your body needs. Top them off with sugar-free syrup, and each bite becomes a moment of pure delight. Indulge in a stack of fluffy goodness while keeping your blood sugar levels in check. Treat yourself to a breakfast favorite with a healthy twist and savor the joy of Fluffy Grainstack with Sweet Syrup!
- 1 cup whole wheat flour
- 1/4 cup oat flour (you can make your own by grinding oats in a blender or food processor)
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 3/4 cup unsweetened almond milk (or any non-dairy milk)
- 2 l large eggs
- 1 tsp vanilla extract
- 1 tbsp coconut oil (for cooking)
- Sugar-free pancake syrup or fresh berries (optional, for serving)
In a large bowl, whisk together whole wheat flour, oat flour, ground flaxseed, baking powder, salt, and cinnamon (if using)
In a separate bowl, whisk together almond milk, eggs, and vanilla extract until well combined
Add the wet ingredients to the dry ingredients and stir until the batter is smooth. Let the batter sit for a few minutes to allow the flours to absorb the liquid
Heat a non-stick skillet or griddle over medium heat. Add coconut oil and let it melt, spreading it evenly over the cooking surface
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until the edges look set and bubbles form on the surface
Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through
Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed
Leftover whole-grain pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them in a toaster or warm them in a skillet over low heat until heated through. Store the sugar-free syrup separately in the refrigerator according to the instructions on the packaging.
