PCOS Friendly Pancakes

With 25 grams of protein, 8 grams of fiber, and plenty of healthy fats, these PCOS-Friendly Pancakes will keep you feeling full and your blood sugar levels stable.

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Course: Breakfast

Keyword: easy, healthy

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Calories: 472kcal

Ingredients

Dry Ingredients

1 cup almond flour
2 tbsp ground flaxseed
½ tsp baking powder
¼ tsp salt
¼ tsp cinnamon

Wet Ingredients

2 eggs
½ cup Greek yogurt plain
¼ cup milk of choice *unsweetened if using plant-based milk
1 tsp vanilla extract

Instructions

In a medium bowl, mix the dry ingredients: almond flour, ground flaxseed, baking powder, cinnamon, and salt.
In another bowl, combine then whisk together the wet ingredients: eggs, Greek yogurt, milk, and vanilla extract.
Add the wet ingredients to the dry ingredients. Stir until just combined. The batter should be thick but pourable.
Heat a nonstick pan or griddle over medium heat. Grease lightly then pour ~¼ cup of the batter per pancake. Cook for 2-3 minutes per side, until golden and set.
Serve. Top with your desired toppings such as fresh berries, Greek yogurt, a drizzle of maple syrup, or nut butter.

Notes

This recipe makes about 4 pancakes. One serving is about 2 pancakes.

Add any desired mix-ins to the batter right before cooking. Blueberries, unsweetened shredded coconut, or dark chocolate chips will all work well.

Store leftover pancakes in an airtight container in the refrigerator for up to 3–4 days. Reheat them in the microwave for 20–30 seconds or warm them in a skillet for best texture.

For variations, substitutions, and tips, see full blog post above.

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