23 Flavorful Sunday Diabetic Griddle Recipes to Try

Sunday mornings are made for leisurely breakfasts, and what better way to indulge than with a griddle full of warm, fluffy pancakes, savory veggie cakes, or protein-packed delights?

For those managing diabetes, breakfast can sometimes feel restrictive—but it doesn’t have to be.

With the right ingredients, portion control, and blood sugar-friendly recipes, you can enjoy satisfying and delicious meals without the guilt.

In this guide, we’ve compiled 23 Sunday diabetic griddle recipes that combine flavor, nutrition, and variety.

From sweet options like blueberry almond pancakes to savory dishes like spinach and feta griddle cakes, these recipes are designed to keep blood sugar stable while making your Sunday breakfast a highlight of the week.

Whether you crave something indulgent, fruity, or hearty, there’s something here for every palate.

23 Flavorful Sunday Diabetic Griddle Recipes to Try

Diabetic-friendly breakfasts don’t have to be boring or restrictive.

With the 23 Sunday diabetic griddle recipes in this collection, you can enjoy a variety of flavors, textures, and nutrients to start your day right.

From sweet fruit-filled pancakes to savory veggie-packed griddle cakes, each recipe is designed to be satisfying, blood sugar-friendly, and easy to prepare.

By planning ahead and experimenting with these recipes, you can make Sunday mornings a time of culinary creativity and enjoyment—without compromising your health.

Grab your griddle, mix up a batch of batter, and savor the perfect Sunday breakfast tailored to your dietary needs.

Blueberry Almond Protein Pancakes

These blueberry almond protein pancakes are fluffy, satisfying, and diabetic-friendly.

Packed with protein and fiber, they help maintain stable blood sugar levels while providing a delicious weekend treat.

Fresh blueberries and a hint of almond flavor make each bite a delight.

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch of salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon sugar-free maple syrup (optional)
• 1/2 cup fresh or frozen blueberries
• 1 tablespoon sliced almonds (for garnish)
• 1 teaspoon coconut oil or butter (for the griddle)

Instructions:

1. In a medium bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, and salt.
2. In a separate bowl, beat the eggs, almond milk, vanilla extract, and sugar-free syrup until smooth.
3. Slowly combine the wet ingredients with the dry, stirring until a thick, pancake batter forms. Fold in the blueberries.
4. Heat a non-stick griddle or skillet over medium heat and lightly grease with coconut oil or butter.
5. Pour about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook for another 2 minutes or until golden brown.
6. Serve stacked with additional blueberries, a sprinkle of sliced almonds, or a drizzle of sugar-free syrup.

These pancakes are a perfect diabetic-friendly indulgence that feels like a treat without spiking blood sugar.

They’re high in protein, full of flavor, and make Sunday mornings feel special.

Veggie and Cheese Savory Griddle Cakes

A savory twist on the traditional pancake, these veggie and cheese griddle cakes are low in carbs, high in fiber, and full of flavor.

Perfect for a filling breakfast or brunch, they’re versatile enough to pair with a light salad or a fried egg.

Ingredients:

• 1 cup cauliflower rice (or finely grated cauliflower)
• 1/2 cup zucchini, grated and squeezed dry
• 2 large eggs
• 1/4 cup grated parmesan cheese
• 2 tablespoons almond flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil or avocado oil for cooking
• Optional: chopped herbs like parsley or chives

Instructions:

1. In a mixing bowl, combine cauliflower rice, grated zucchini, eggs, parmesan, almond flour, garlic powder, onion powder, salt, pepper, and optional herbs. Mix well to form a slightly sticky batter.
2. Heat olive oil on a non-stick griddle over medium heat.
3. Spoon 1/4 cup portions of the mixture onto the griddle, gently pressing each into a small patty shape.
4. Cook for 3–4 minutes per side, or until golden brown and cooked through.
5. Serve hot, optionally with a dollop of Greek yogurt or a side of fresh tomato salsa.

These griddle cakes are a savory, low-carb alternative for diabetics who want a hearty breakfast.

They combine vegetables and protein in a deliciously satisfying way, perfect for a relaxed Sunday morning.

Cinnamon Apple Oatmeal Griddle Pancakes

Sweet but diabetic-friendly, these cinnamon apple oatmeal pancakes combine the goodness of oats, apples, and warm cinnamon.

They are naturally sweetened, high in fiber, and perfect for cozy weekend breakfasts.

Ingredients:

• 3/4 cup old-fashioned oats
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 small apple, peeled and finely chopped
• 1 teaspoon coconut oil or butter for the griddle
• Optional: sugar-free syrup or a sprinkle of chopped nuts

Instructions:

1. Blend the oats in a blender or food processor until a fine flour forms.
2. In a bowl, mix oat flour, baking powder, cinnamon, and salt.
3. In another bowl, whisk together applesauce, eggs, almond milk, and vanilla.
4. Combine wet and dry ingredients, then fold in the chopped apple.
5. Heat coconut oil on a griddle over medium heat. Pour batter in 1/4 cup portions, cooking 2–3 minutes per side until golden and set.
6. Serve warm with optional sugar-free syrup or nuts for extra texture.

These pancakes are a comforting, naturally sweet breakfast for diabetics, offering fiber, protein, and fruit in every bite.

They make a delightful Sunday morning treat without the sugar crash.

Pumpkin Spice Protein Pancakes

These pumpkin spice protein pancakes are warm, aromatic, and perfect for a cozy Sunday morning.

With pumpkin puree, cinnamon, and nutmeg, they bring all the flavors of fall while remaining diabetic-friendly and high in protein.

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt
• 3 large eggs
• 1/3 cup pumpkin puree (unsweetened)
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1–2 tablespoons sugar-free maple syrup (optional)
• 1 teaspoon coconut oil or butter for cooking

Instructions:

1. In a medium bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, combine eggs, pumpkin puree, almond milk, vanilla extract, and sugar-free syrup.
3. Mix wet ingredients into dry until smooth and thick.
4. Heat coconut oil or butter on a non-stick griddle over medium heat.
5. Pour 1/4 cup batter for each pancake onto the griddle. Cook 2–3 minutes until edges firm and bubbles appear on top. Flip and cook another 2 minutes until golden.
6. Serve warm with a dollop of Greek yogurt or a light drizzle of sugar-free syrup.

These pumpkin spice pancakes are flavorful, cozy, and satisfying for diabetics.

They are a nutrient-rich way to enjoy a sweet breakfast without spiking blood sugar.

Spinach and Feta Griddle Pancakes

These savory spinach and feta pancakes are a great way to start the day with protein and vegetables.

They are low in carbs, full of flavor, and perfect for a relaxing Sunday brunch.

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup fresh spinach, finely chopped
• 1/4 cup crumbled feta cheese
• 1 teaspoon olive oil for the griddle

Instructions:

1. In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
2. In a separate bowl, whisk eggs and almond milk. Add wet ingredients to dry and mix well.
3. Fold in chopped spinach and crumbled feta.
4. Heat olive oil on a non-stick griddle over medium heat. Pour 1/4 cup portions onto the griddle, spreading slightly.
5. Cook 3–4 minutes per side until golden and cooked through. Serve warm.
6. Optional: garnish with extra feta or fresh herbs.

These spinach and feta pancakes are a delicious, low-carb option for diabetics seeking a savory Sunday breakfast.

They are nutrient-dense, flavorful, and satisfying.

Peanut Butter Banana Griddle Pancakes

Sweet, nutty, and naturally diabetic-friendly, these peanut butter banana pancakes are a protein-packed breakfast that satisfies sweet cravings without spiking blood sugar.

Ingredients:

• 1 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch of salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tablespoons natural peanut butter (no added sugar)
• 1 small ripe banana, mashed
• 1 teaspoon vanilla extract
• 1 teaspoon coconut oil for cooking
• Optional: chopped nuts for topping

Instructions:

1. In a bowl, mix almond flour, baking powder, cinnamon, and salt.
2. In another bowl, whisk eggs, almond milk, peanut butter, mashed banana, and vanilla until smooth.
3. Combine wet and dry ingredients to form a thick batter.
4. Heat coconut oil on a non-stick griddle over medium heat. Pour 1/4 cup batter per pancake.
5. Cook 2–3 minutes until edges are set and bubbles appear on top. Flip and cook another 2 minutes until golden.
6. Serve warm with a sprinkle of nuts or a drizzle of sugar-free syrup.

These peanut butter banana pancakes are naturally sweet, high in protein, and satisfying for a Sunday morning breakfast.

They make a perfect treat for diabetics who enjoy indulgence without excess sugar.

Apple Cinnamon Cottage Cheese Pancakes

These pancakes are soft, moist, and full of natural sweetness from apples and a touch of cinnamon.

Cottage cheese adds protein, keeping them diabetic-friendly while still feeling indulgent.

Ingredients:

• 1/2 cup cottage cheese (low-fat)
• 2 large eggs
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 small apple, peeled and finely grated
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon coconut oil for cooking

Instructions:

1. In a bowl, combine cottage cheese, eggs, and vanilla.
2. Mix in almond flour, baking powder, cinnamon, salt, and grated apple until smooth.
3. Heat coconut oil on a non-stick griddle over medium heat.
4. Pour 1/4 cup batter for each pancake and cook 2–3 minutes until edges set. Flip and cook another 2 minutes.
5. Serve warm with sugar-free syrup or a sprinkle of cinnamon.

These pancakes are fluffy, protein-packed, and naturally sweet, perfect for a comforting and diabetic-friendly Sunday breakfast.

Carrot Griddle Pancakes

A vegetable-packed breakfast option, these zucchini and carrot pancakes are savory, low in carbs, and full of fiber to help stabilize blood sugar.

Ingredients:

• 1 cup grated zucchini, squeezed dry
• 1/2 cup grated carrot
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 teaspoon olive oil for cooking

Instructions:

1. Mix zucchini, carrot, eggs, almond flour, parmesan, garlic powder, salt, and pepper in a bowl until well combined.
2. Heat olive oil on a non-stick griddle over medium heat.
3. Spoon 1/4 cup portions of batter onto the griddle and flatten slightly.
4. Cook 3–4 minutes per side until golden brown and cooked through.
5. Serve warm with a dollop of Greek yogurt or a light tomato salsa.

These savory griddle pancakes are a nutrient-dense, low-carb breakfast that keeps blood sugar steady while offering great flavor and texture.

Chocolate Protein Pancakes

These pancakes satisfy chocolate cravings without sugar, using cocoa powder and protein powder to make a diabetic-friendly indulgence.

Ingredients:

• 1/2 cup almond flour
• 2 tablespoons cocoa powder (unsweetened)
• 1 scoop chocolate protein powder (low sugar)
• 1 teaspoon baking powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut oil for cooking

Instructions:

1. In a bowl, whisk almond flour, cocoa powder, protein powder, and baking powder.
2. In another bowl, mix eggs, almond milk, and vanilla extract.
3. Combine wet and dry ingredients to make a smooth batter.
4. Heat coconut oil on a non-stick griddle over medium heat. Pour batter in 1/4 cup portions.
5. Cook 2–3 minutes until bubbles form, flip, and cook another 2 minutes.
6. Serve with sugar-free syrup or a few dark chocolate shavings.

Chocolate lovers can enjoy this protein-packed, low-sugar breakfast that feels decadent but keeps blood sugar in check.

Savory Mushroom and Spinach Pancakes

These low-carb savory pancakes feature mushrooms and spinach for a hearty breakfast option that’s rich in fiber and protein.

Ingredients:

• 1 cup finely chopped mushrooms
• 1/2 cup chopped fresh spinach
• 2 large eggs
• 1/4 cup almond flour
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 teaspoon olive oil for cooking

Instructions:

1. In a bowl, mix mushrooms, spinach, eggs, almond flour, garlic powder, salt, and pepper until well combined.
2. Heat olive oil on a non-stick griddle over medium heat.
3. Pour 1/4 cup portions onto the griddle and flatten slightly.
4. Cook 3–4 minutes per side until golden and firm.
5. Serve warm with a side of Greek yogurt or avocado slices.

These pancakes are a savory, low-carb way to enjoy vegetables at breakfast, ideal for diabetics who want a filling and flavorful start to their Sunday.

Lemon Poppy Seed Protein Pancakes

Bright, tangy, and lightly sweet, these lemon poppy seed pancakes are low-carb, high in protein, and perfect for a refreshing weekend breakfast.

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 teaspoon poppy seeds
• 1 teaspoon coconut oil for cooking

Instructions:

1. In a bowl, mix almond flour, coconut flour, baking powder, salt, and poppy seeds.
2. In another bowl, whisk eggs, almond milk, vanilla extract, and lemon zest.
3. Combine wet and dry ingredients until smooth.
4. Heat coconut oil on a griddle over medium heat. Pour 1/4 cup batter per pancake.
5. Cook 2–3 minutes per side until golden.
6. Serve with a light dusting of lemon zest or sugar-free syrup.

These pancakes are zesty, light, and protein-rich, making them a perfect fresh and flavorful breakfast option for diabetics.

Almond Joy Griddle Pancakes

Inspired by the classic treat, these pancakes combine coconut, almond, and chocolate flavors in a diabetic-friendly way.

Ingredients:

• 1 cup almond flour
• 2 tablespoons unsweetened shredded coconut
• 1 scoop chocolate protein powder (low sugar)
• 1 teaspoon baking powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut oil for cooking
• Optional: chopped almonds for topping

Instructions:

1. In a bowl, mix almond flour, shredded coconut, protein powder, and baking powder.
2. In another bowl, whisk eggs, almond milk, and vanilla extract.
3. Combine wet and dry ingredients until smooth.
4. Heat coconut oil on a griddle over medium heat. Pour 1/4 cup batter per pancake.
5. Cook 2–3 minutes until bubbles appear, flip, and cook another 2 minutes.
6. Serve warm with optional chopped almonds or a sprinkle of unsweetened coconut.

These Almond Joy pancakes are a sweet, nutty, and satisfying diabetic-friendly breakfast that brings indulgence without excess sugar.

Banana Walnut Protein Pancakes

These pancakes are naturally sweetened with ripe banana and packed with protein and healthy fats from walnuts, making them perfect for a diabetic-friendly breakfast.

Ingredients:

• 1 cup almond flour
• 1 teaspoon baking powder
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 ripe banana, mashed
• 1/4 cup chopped walnuts
• 1 teaspoon vanilla extract
• 1 teaspoon coconut oil for cooking

Instructions:

1. In a bowl, mix almond flour and baking powder.
2. In another bowl, whisk eggs, almond milk, mashed banana, and vanilla.
3. Combine wet and dry ingredients, then fold in walnuts.
4. Heat coconut oil on a non-stick griddle over medium heat. Pour 1/4 cup batter per pancake.
5. Cook 2–3 minutes per side until golden and set.
6. Serve warm with a few extra walnut pieces or sugar-free syrup.

These pancakes are naturally sweet, nutty, and high in protein, making them ideal for a hearty and diabetic-friendly Sunday breakfast.

Savory Tomato and Basil Griddle Pancakes

These low-carb, savory pancakes combine fresh tomatoes, basil, and parmesan for a brunch-worthy flavor that won’t spike blood sugar.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup diced fresh tomatoes
• 2 tablespoons chopped fresh basil
• 2 tablespoons grated parmesan cheese
• 1/4 teaspoon salt
• 1 teaspoon olive oil for cooking

Instructions:

1. In a bowl, whisk eggs and almond milk.
2. Stir in almond flour, tomatoes, basil, parmesan, and salt until smooth.
3. Heat olive oil on a non-stick griddle over medium heat. Pour 1/4 cup portions of batter.
4. Cook 2–3 minutes per side until golden and cooked through.
5. Serve with extra basil or a dollop of Greek yogurt.

A fresh, flavorful savory breakfast, these pancakes are perfect for diabetics who want a light yet satisfying Sunday meal.

Coconut Blueberry Griddle Pancakes

Light, fluffy, and slightly tropical, these pancakes combine almond flour, coconut, and blueberries for a naturally sweet and diabetic-friendly breakfast.

Ingredients:

• 1 cup almond flour
• 2 tablespoons unsweetened shredded coconut
• 1 teaspoon baking powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup fresh or frozen blueberries
• 1 teaspoon vanilla extract
• 1 teaspoon coconut oil for cooking

Instructions:

1. In a bowl, mix almond flour, shredded coconut, and baking powder.
2. In another bowl, whisk eggs, almond milk, and vanilla.
3. Combine wet and dry ingredients, then fold in blueberries.
4. Heat coconut oil on a non-stick griddle over medium heat. Pour 1/4 cup batter per pancake.
5. Cook 2–3 minutes per side until golden.
6. Serve warm with a sprinkle of coconut or sugar-free syrup.

These light and fruity pancakes are high in fiber and protein, making them a sweet but blood sugar-friendly Sunday morning treat.

Cheddar and Chive Griddle Pancakes

A savory low-carb pancake packed with cheddar cheese and fresh chives. Perfect for diabetics seeking a filling and flavorful brunch option.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup shredded cheddar cheese
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon salt
• 1 teaspoon olive oil for cooking

Instructions:

1. In a bowl, whisk eggs and almond milk.
2. Stir in almond flour, cheddar, chives, and salt until smooth.
3. Heat olive oil on a non-stick griddle over medium heat. Pour 1/4 cup portions.
4. Cook 3–4 minutes per side until golden and firm.
5. Serve warm, optionally topped with more chives or a dollop of Greek yogurt.

Savory and cheesy, these pancakes are a satisfying, low-carb, diabetic-friendly option for a leisurely Sunday breakfast.

Pumpkin Pecan Griddle Pancakes

Sweet, nutty, and cozy, these pancakes use pumpkin puree, cinnamon, and pecans for a naturally low-sugar breakfast that’s perfect for fall or any Sunday treat.

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 2 large eggs
• 1/4 cup unsweetened pumpkin puree
• 1/4 cup unsweetened almond milk
• 1/4 cup chopped pecans
• 1 teaspoon coconut oil for cooking

Instructions:

1. Mix almond flour, coconut flour, baking powder, and cinnamon in a bowl.
2. In another bowl, whisk eggs, pumpkin puree, and almond milk.
3. Combine wet and dry ingredients, then fold in pecans.
4. Heat coconut oil on a non-stick griddle over medium heat. Pour 1/4 cup batter per pancake.
5. Cook 2–3 minutes per side until golden and set.
6. Serve warm with optional chopped pecans or sugar-free syrup.

These pumpkin pecan pancakes are rich in fiber and protein, naturally sweet, and ideal for a cozy, diabetic-friendly Sunday breakfast.

Strawberry Almond Griddle Pancakes

Fresh strawberries and almond flour create a light, naturally sweet pancake that is diabetic-friendly yet indulgent.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 cup diced fresh strawberries
• 1/4 teaspoon salt
• 1 teaspoon coconut oil for cooking
• Optional: sliced almonds for garnish

Instructions:

1. In a bowl, whisk eggs, almond milk, and vanilla.
2. Stir in almond flour and salt until smooth.
3. Fold in diced strawberries.
4. Heat coconut oil on a non-stick griddle over medium heat. Pour 1/4 cup batter per pancake.
5. Cook 2–3 minutes per side until golden.
6. Serve warm with sliced almonds or sugar-free syrup.

Light, fruity, and protein-rich, these pancakes are perfect for a fresh and satisfying diabetic-friendly Sunday breakfast.

Carrot Cake Griddle Pancakes

These carrot cake-inspired pancakes are moist, lightly sweetened, and spiced with cinnamon and nutmeg.

They are diabetic-friendly, fiber-rich, and perfect for a cozy Sunday morning.

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup finely grated carrot
• 1 teaspoon vanilla extract
• 1 teaspoon coconut oil for cooking
• Optional: chopped walnuts for garnish

Instructions:

1. In a bowl, mix almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, whisk eggs, almond milk, and vanilla extract.
3. Combine wet and dry ingredients, then fold in grated carrot.
4. Heat coconut oil on a non-stick griddle over medium heat. Pour 1/4 cup batter per pancake.
5. Cook 2–3 minutes per side until golden and set.
6. Serve warm, optionally sprinkled with chopped walnuts.

These carrot cake pancakes are moist, flavorful, and high in fiber, making them a satisfying and diabetic-friendly breakfast treat.

Savory Broccoli and Cheddar Griddle Pancakes

Packed with broccoli and cheddar, these savory pancakes are protein-rich, low-carb, and perfect for a filling brunch that keeps blood sugar stable.

Ingredients:

• 1 cup finely chopped broccoli
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup shredded cheddar cheese
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 teaspoon olive oil for cooking

Instructions:

1. In a bowl, combine broccoli, eggs, almond flour, cheddar, garlic powder, salt, and pepper. Mix well.
2. Heat olive oil on a non-stick griddle over medium heat.
3. Spoon 1/4 cup portions of batter and flatten slightly.
4. Cook 3–4 minutes per side until golden and firm.
5. Serve warm with a side of Greek yogurt or avocado.

These savory griddle pancakes are a delicious, low-carb breakfast option that is both filling and diabetic-friendly.

Cinnamon Pear Oatmeal Pancakes

Naturally sweetened with pears and lightly spiced with cinnamon, these pancakes are high in fiber and protein, keeping blood sugar balanced while offering a cozy, indulgent breakfast.

Ingredients:

• 3/4 cup oat flour (or finely blended oats)
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 small pear, peeled and finely chopped
• 1 teaspoon vanilla extract
• 1 teaspoon coconut oil for cooking

Instructions:

1. Mix oat flour, baking powder, cinnamon, and salt in a bowl.
2. In another bowl, whisk eggs, almond milk, and vanilla.
3. Combine wet and dry ingredients, then fold in chopped pear.
4. Heat coconut oil on a non-stick griddle over medium heat. Pour 1/4 cup batter per pancake.
5. Cook 2–3 minutes per side until golden and firm.
6. Serve warm with a light dusting of cinnamon or sugar-free syrup.

These cinnamon pear pancakes are naturally sweet, high in fiber, and perfect for a balanced diabetic-friendly Sunday breakfast.

Almond Butter and Raspberry Griddle Pancakes

These pancakes combine the richness of almond butter with the natural sweetness of fresh raspberries for a flavorful, diabetic-friendly breakfast.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tablespoons almond butter (no sugar added)
• 1/2 cup fresh raspberries
• 1 teaspoon vanilla extract
• 1 teaspoon coconut oil for cooking

Instructions:

1. In a bowl, whisk eggs, almond milk, almond butter, and vanilla until smooth.
2. Mix in almond flour to create a thick batter.
3. Gently fold in raspberries.
4. Heat coconut oil on a non-stick griddle over medium heat. Pour 1/4 cup batter per pancake.
5. Cook 2–3 minutes per side until golden and set.
6. Serve warm, optionally with a few extra raspberries on top.

Rich, fruity, and nutty, these pancakes are high in protein and fiber, making them perfect for a diabetic-friendly Sunday brunch.

Spinach, Feta, and Sun-Dried Tomato Pancakes

A savory, Mediterranean-inspired pancake packed with spinach, feta, and sun-dried tomatoes.

Low in carbs but full of flavor, ideal for a filling diabetic-friendly breakfast.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup fresh spinach, chopped
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped sun-dried tomatoes (no sugar added)
• 1 teaspoon olive oil for cooking
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk eggs and almond milk.
2. Mix in almond flour, spinach, feta, sun-dried tomatoes, salt, and pepper until well combined.
3. Heat olive oil on a non-stick griddle over medium heat. Pour 1/4 cup portions per pancake.
4. Cook 3–4 minutes per side until golden and firm.
5. Serve warm, optionally with a side of Greek yogurt or avocado slices.

These Mediterranean-inspired pancakes are savory, low-carb, and nutrient-rich—a satisfying diabetic-friendly breakfast or brunch option.