Fall Harvest Pancakes are just delicious this time of year. With notes of apple, cinnamon, cloves, and nutmeg, they are a satisfying way to start your day.
This particular recipe is relatively low carb for pancakes, has a very little amount of added sugars, and uses natural sweeteners. And they’re not as likely to cause a blood sugar spike as a traditional pancake.
5 STEPS TO MAKE FALL HARVEST PANCAKES
Making these diabetic friendly pancakes is super simple because the batter is prepped all together in one bowl, making clean up afterward a breeze. It’s basically just mixing the batter, scooping it on to the griddle, flipping the pancakes, and serving them up.
And while the pancakes are cooking away on the griddle, you’ll have time to whip up some eggs, bacon, or yogurt and berries to go with it.
1. Preheat your Griddle
The very first thing I do, even before I collect my ingredients, is preheat my griddle. I want it to be nice and warm once I’ve got the batter ready to go.
I like to use my electric Bella griddle. It has a non-stick coating and cleans super easily. It cooks evenly, and it’s a best seller on Amazon. When I’m done with it, I just store it in the original box until I need it again. (Probably next week when the kids ask for pancakes for dinner again.)
I set mine to 250 degrees F, but you may want to adjust that for your own liking.
2. PreP the Batter For Fall Harvest Pancakes
There are several ingredients to this recipe, but they all get thrown in together for a good mix in one bowl. Super easy prep and super easy clean up afterward!
For the batter, you will use eggs, all purpose flour and whole grain flour, milk, vegetable oil, baking powder, salt, sugar, unsweetened applesauce, ginger, cinnamon, cloves, nutmeg, and vanilla.
3. STEP THREE
Once your batter is ready and your griddle is preheated, it’s time to start cooking! I like to use a measuring cup as my scoop, so I know for sure each pancake measures out equally. This makes counting carbs in a recipe like this so much more accurate.
If you use a 1/3 cup scoop, this recipe will make a dozen pancakes for you.
4. FLIP THE PANCAKES
Once you see bubbles forming on the tops of the pancakes you have on the griddle, that means it’s time to flip them over to cook the other side.
Let them finish cooking on this new side before serving them.
5. SERVE WARM
Once the pancakes are finished cooking on the griddle, move them to a wire cooling rack if saving for later, or plate them up to serve them warm.
Add a pat of butter or not; top with syrup or not. Totally your choice!
CARBS FOR RECIPE
There are some carbs to count in this recipe for fall harvest pancakes. They come mainly from the flour and the applesauce.
With the specific brand of ingredients I used for this recipe, the entire total was 224g of carbs. With this recipe making 12 pancakes, that’s 18g of carbs per pancake. (Need help counting carbs for your recipes? Check out my blog post with step-by-step instructions!)
Be sure to work this into your diet how you best manage your diabetes. And be sure to count the total carbs (or net carbs when dealing with fiber) in the specific products you use. Different brands vary in ingredients, so be doubly sure of the nutritional information in what you’re eating.
What Makes this Recipe Diabetic Friendly?
The term “diabetic friendly” is considered differently by different people. We all have unique diets and preferences and ways to manage our diabetes. And although many people with type 2 diabetes may limit carbs and sugar intake for more of a low carb lifestyle, some people with type 1 diabetes will tell you they can eat literally whatever they want as long as they dose for it.
For me, after living with type 1 for 30+ years, I consider something to be diabetic friendly if it is either:
- a recipe that combines fiber, fat, and protein to help stabilize blood sugar levels to avoid a blood sugar spike
- a more diabetes friendly alternative to the ingredients you would normally find in a traditional version of that recipe
This specific recipe is mainly option two. There is very little added sugar. Instead natural sweeteners are used. And we sub in some whole grain flour instead of using all-purpose flour for the entire recipe. That will help curb those blood sugar spikes after eating.
However, there are ways to craft a meal around these pancakes that can make it both of these two diabetic friendly options. Keep reading…
What to Serve with Recipe
There are several things you could serve with these fall harvest pancakes! I would recommend finding something that provides some fat and protein so your meal as a whole will provide you that fiber-fat-protein trifecta to help stabilize blood sugar levels (that I mentioned in point one above). Here are a few ideas:
- scrambled eggs
- bacon or sausage
- yogurt with nuts
Why is Recipe a Favorite of Mine?
I honestly love this recipe in the fall. As I do my autumn harvest salad and so many other fall recipes. And both of my kids love these pancakes too, so that’s a double win!
The flavors go together so well in these pancakes. They’re just the right texture. They are warm and comforting on a chilly morning. And they freeze well, so I can make make them ahead and save them for later.
STORING FOR LATER
Like I mentioned, these pancakes do freeze well. Just make sure they’re sealed completely in freezer-safe packaging. Otherwise, they will stay well in an air tight container in the fridge for a few days.
And now for your free recipe:
Diabetic Friendly Fall Harvest Pancakes
Equipment
- 1 electric griddle
Ingredients
- 2 eggs
- 1 c. all-purpose flour
- 2/3 c. whole grain flour
- 1 c. 1% milk
- 4 T. vegetable oil
- 6 t. baking powder
- 1 t. salt
- 3 T. sugar
- 1 c. unsweetened applesauce
- 1½ t. vanilla extract
- 1 t. cinnamon
- 1/2 t. ground cloves
- 1 pinch ginger
- 1 pinch nutmeg
Instructions
- Preheat the griddle to 250℉.
- Mix together all ingredients in a large bowl.
- Coat the griddle with oil to prevent sticking.
- Scoop batter using a ⅓ cup measuring scoop. Pour on to the griddle to cook.
- Flip pancakes once they have formed bubbles on top.
- Serve warm with butter and/or syrup of your choice.
Notes
DID YOU MAKE THIS RECIPE?
If you’ve made this recipe, would you please leave a comment? I would love to hear from you!
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NOTE: I am not a certified nutritionist or registered dietician. Nothing here should be taken as professional medical advice. Any nutritional information provided should be used as a general guideline and estimate only. For the most accurate information, please calculate based on the specific ingredients and brands you use, as well as any changes you make to the recipe.
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MORE RECIPES TO ENJOY
COUNT CARBS and Nutrition Facts EASILY
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I love how this template makes counting nutrition facts SO easy. You literally list the total grams from each ingredient, total it at the bottom, and divide by the number of servings. Voila!
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