I love pancakes; they are such a rich and comforting food. I have very warm memories of my mom’s pancakes. Rainy mornings sitting at the counter, the smell of pancakes cooking in butter, a reason to make a normal morning special. My mom’s pancakes were always fluffy and light. She used America’s Test Kitchen’s fluffy pancake recipe, and they live up to the name. We joked that the longer the buttermilk had been expired, the better the pancakes tasted.

However, as a Type 1 Diabetic, pancakes don’t always love me back. As I’ve gotten older and the technology to manage my diabetes has gotten better, I’ve been unable to find that guilt-free love of pancakes I had as a kid – to rekindle the childlike glee of a special breakfast. So, I set out to make the most delicious, light, fluffy pancakes that are also diabetes-friendly.

The end goal was always something that tasted amazing, and I think these pancakes are incredible. My wife, who rarely finishes her pancakes, eats her whole serving and fights with me for the leftovers. The recipe uses almond flour, but also normal flour and vital wheat gluten to improve the sandy texture baking with almond flour can sometimes bring. Also, steps such as sifting the flour and folding in the egg whites ensure a light pancake. I hope you make these and enjoy some delicious pancakes!

Active time: 15 minutes

Cook time: 15 minutes

Makes about 12 pancakes

Ingredients

• 2 cups almond flour
• 1/2 cup all-purpose flour
• 1 tbsp vital wheat gluten
• 2 tsp baking powder
• 1/2 tsp salt
• 3 eggs, separated
• 1/2 cup full-fat Greek yogurt (add 1 tbsp melted butter if using low-fat yogurt)
• 1-2 tbsp maple syrup (adjust based on desired sweetness)
• 1/2 tsp vanilla extract
• 1 cup whole milk
• 1 tsp apple cider vinegar
• Butter, for cooking
• Optional toppings: maple syrup, chocolate chips, microplaned nutmeg

Directions

1. In a medium mixing bowl, pass the almond flour and all-purpose flour through a sifter to remove any clumps and make the flour fluffy.
2. Add the remaining dry ingredients to the bowl: the vital wheat gluten, baking powder, and salt. Stir to combine.
3. Separate the egg yolks and egg whites into two separate containers. Add the remaining wet ingredients to the egg yolks: the Greek yogurt, maple syrup, vanilla extract, milk, and apple cider vinegar. Stir to combine.
4. Slowly whisk the wet ingredient mixture into the dry ingredients. Whisk well until the batter is smooth.
5. Beat the egg whites until they hold soft peaks. Using a silicone spatula, gently fold the beaten egg whites into the batter.
6. Heat a large skillet over medium heat. When the pan is hot, add a generous pat of butter. The butter should melt without aggressively sizzling. Ladle batter in amounts of about 1/4 to 1/3 cup per pancake; a typical large skillet should hold 3 pancakes. Cook for 3–5 minutes until bubbles form all over the tops of the pancakes, then flip and cook for another 2–3 minutes.
7. Serve warm with your favorite pancake toppings and enjoy!