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. Recipe created by Tracey of The Naked Diabetic
If you’re craving pancakes but want to keep your blood sugar in check, you’ll love these Low Carb Strawberry Pancakes! They’re fluffy and flavorful, making them perfect for anyone following a low-carb or diabetic-friendly lifestyle.
Ingredients List
- Fresh Strawberries
- King Arthur Keto Wheat Flour
- Baking Powder
- Splenda Granulated Sweetener
- Salt
- Oatmeal Flakes
- Egg
- Milk – fat-free
- Canola Oil
Special Equipment
- Griddle of a large frying pan
- Sifter
- Electric Mixer
How to Make Low Carb Strawberry Pancakes
Prep the Strawberries
Wash and chop the strawberries before you start the recipe. This is a good time to cut up extra strawberries for topping. For the batter, you will want very small pieces so that the batter doesn’t get too lumpy.
Mix the Dry Ingredients
In a large mixing bowl, sift the King Arthur keto flour with the baking powder. This is important as keto flours tend to be heavier than a regular type of flour.
Whisk together the dry ingredients. Make sure that you get all the lumps out, as sometimes it can stick together.
Mix and add the wet Ingredients
In a smaller bowl, whisk together the eggs, milk and oil.
Pour the wet ingredients into the dry and mix well using an electric mixer. If you find the mixture is a little dry, add a tablespoon or two of milk.
Stir in the chopped strawberries.
Cook the Pancakes.
On a hot griddle or frying pan, add a small amount of oil or non-stick cooking spray. Make sure that you have strawberries in each pancake. When you see bubbles forming around the pancake edges, flip them over adn continue cooking on the other side.
Serve hot with Walden Farms Zero Carbs Strawberry Syrup or Walden Farms Zero Carb pancake Syrup. Add a few chopped strawberries on top and enjoy these light and fluffy low carb strawberry pancakes.
Sugar Free Low Carb Strawberry Pancakes
Ingredients
- 1 cup King Arthur Keto Wheat Flour
- 1/3 Cup Rolled Oats
- 2 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1 tbsp Splenda Granulated Sweetener
- 1 1/4 large Egg
- 1 Cup Milk (Fat free – Skim)
- 1 tbsp Canola Oil
- 1/2 Cup Finely Chopped Fresh Strawberries
Instructions
- Chop the strawberries into small pieces. They need to be chopped into fine pieces. Set aside.
- Sift the flour into a large mixing bowl, with the flour and baking powder.
- Whisk in the oats, salt and sweetener.
- In a separate bowl, whisk together the milk, egg and oil.
- Add the wet ingredients to the dry and mix well using an electric mixer.
- Fold in the chopped strawberries.
- Spoon onto a hot griddle and cook the pancakes. The batter should spread. If it doesn't spread, add a tablespoon of milk to the batter. Make sure that each pancake has some chopped strawberries.
- Pancakes are ready to flip when you see bubbles around the edges.
- Serve hot.
Notes
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.