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When you are watching your insulin levels, some typical breakfast foods are off limits.  Eggs and bacon can become tiresome, but sugar-free syrup leaves you wishing for something better for your pancakes and waffles.

Here are 8 yummy pancake toppings for diabetics:

1.  Fresh berries:  Strawberries, blueberries, blackberries, and raspberries are all great choices.  With their low glycemic impact, they are perfect year-round, either fresh and sliced or frozen and crushed into a sauce.

2.  Nuts:  Chopped walnuts, pecans, and almonds are delicious sprinkled over pancakes.  They add texture that contrasts nicely with the soft pancakes.  You can also use nut butters like natural peanut butter or almond or cashew butters.  Nuts add protein and micronutrients along with a boost in flavor.

3. Homemade sugar-free chocolate chunks:  Sprinkle these on top of pancakes for a sweet treat!  One batch has 18.3 net carbs.

Ingredients

  • 3/4 cup butter
  • 16 packets stevia/erythritol blend (2/3 cup SEq) (TruVia or ZSweet)
  • 1/2 tsp liquid stevia (1/2 cup SEq)
  • 1 cup cocoa powder

Directions

  1. Melt butter over medium-low heat in a small sauce pan.
  2. As the butter is melting, add the powdered stevia/erythritol blend.
  3. As soon as the butter is completely melted, add the liquid stevia. Whisk with a fork.
  4. Remove pan from the heat.  Add the cocoa powder and whisk well.
  5. To make the chunks line a 8 inch pan with parchment paper.   Spread out the mixture on the parchment paper. Let the chocolate semi-harden at room temperature. Then “cut” into small chunks with a table knife while the chocolate mixture is still soft. Leave chunks in pan, cover, and place in freezer to finish hardening.

4.  Sugar-free jams: Apricot preserves or Raspberry jam are an easy spread for pancakes.

5.  Yogurt:  Greek yogurt with Splenda or no-sugar-added jams mixed in is a cool topping for pancakes.  Mixing cinnamon into the yogurt is another refreshing option.

6.  Coconut Milk Caramel Sauce: 

Ingredients

  • 1 can light coconut milk
  • 2/3 Cup coconut sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Directions

  1. Over medium-high heat, mix coconut milk and coconut sugar in a small sauce pan.
  2. Stir with a whisk while you bring to a boil.
  3. Reduce the heat to medium-low and continue to simmer for 25-35 minutes, depending on how thick you want the sauce.
  4. Cool and refrigerate until you are ready to use.  The sauce will thicken as it cools. Reheat before using.

You can make this sauce ahead of time and keep on hand to top pancakes or even sugar-free ice cream. One serving (1 tablespoon) has just 8.6 grams of sugar.

7.  Flavored Butters:  Try Strawberry Butter.  Just mash 1/2 cup fresh or frozen strawberries.  Cook with 2 tablespoons Splenda or TruVia over medium heat until the sugar dissolves and the liquid evaporates.  Once the strawberries are cool, mix with 8 tablespoons of softened butter.  You can roll the flavored butter in wax paper and freeze to use later.

8.  Savory toppings:  Change up your breakfast by adding more unusual toppings like blue cheese, salsa, goat cheese, or chopped bacon bits.

With a variety of toppings on hand, your gourmet pancakes will be a delight.  For more diabetic recipes and for all your diabetic health supplies, contact us.  We are committed to helping you control your diabetes instead of letting it control you.

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