Breakfast is supposed to give you energy — break the night time fast right? This is no different for diabetics. It can be difficult to find low carb foods to eat for the first meal of the day. So a balance of carbs and proteins is the way we’re trying to structure breakfast for our girls. Eggs are a great option for breakfast but you don’t have to give up pancakes!
Here’s a really great low carb pancake recipe that will really surprise you.
- 2 1/2 tablespoons or one scoop vanilla whey protein powder
- 3/4 teaspoon baking powder
- 2 tablespoons water
- 1 egg
- 1 teaspoon vegetable oil
Mix the dry ingredients in a bowl. Add water, egg, and oil in that order stirring until each is incorporated into the batter. Thin with water if necessary. Fry in a pan with oil. Flip when bubbles appear just as you would traditional pancakes/flapjacks.
Serve with sugar-free maple syrup.
Serving size: 2 pancakes
Carb count 1 g carb, 0 g fiber, 16g protein, 14g fat, 197 calories
(From Jenny Ruhl’s ‘What They Don’t Tell you About Diabetes’)