Low Carb Greek Yogurt Pancakes with Chia Seeds

I have tried lots of different recipes having gestational diabetes in an attempt to enioy food and not feel like I am missing out. These are by far my favourite.
I have adapted a recipe for pancakes using greek yogurt that I found at Everyday Belle – Living Life Beautifully.

Here is my adapted version to make them less carb and sugar and more fiber to keep you feeling fuller for longer.

Greek Yogurt Pancakes
(makes 4 pancakes – 2 serves)

2/3 cup greek yogurt
1 egg
2 tbsp dry chia seeds
1/4 cup low GI plain flour
1/8 cup almond meal
1/8 cup coconut flour
1 tsp baking soda

Mix greek yogurt, egg and chia seeds. Let sit a few minutes. Add dry ingredients. Let sit a few more minutes.
Divide into 4 pancakes. Cook.

Serve 2 pancakes with 2 strawberries and 1/2 small apple. Sprinkle with cinnamon and drizzle with Queen maple syrup (artificially sweetened).

Delicious.

And never elevated my BGLs. Bonus.

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Apple, Rhubarb, Strawberry, Chocolate and Chia Seed Crumble

I like deserts.

But I have been looking at eating healthier, cutting down on carbs and simple sugar, using low GI products and increasing fiber.

So I have been getting creative and came up with a fruit crumble that is under 15g of carbs and 3g of sugar per serving.

Apple, Rhubarb, Strawberry and Chia Seed Crumble

Chop 2 sticks of rhubarb. Add 1 tsp of Stevia and some cinnamon to taste. Heat and stir until soft.
Add 2 chopped apples and heat again until soft.
Mix with 1 punnet of chopped strawberries and 1tbsp of chia seeds.
Spread over the bottom of an ovenproof dish.

To make the crumble. Mix 1/3cup of oats with 1/3cup of Low GI, high fiber SR flour. Add 1/6cup of Low GI raw cane sugar and 2tbsp of butter. Using fingers rub until combined. Spread over the fruit.

Cook in the oven until crumble browns.

Makes 4 serves.

If you don’t care about calories my family think it is nice with custard.

NOTE: I have altered the recipe to further reduce the carbs and sugar in the following ways.

Doubled the rhubarb from 2 to 4 stalks.
Halved the apple to 1 small apple.
Reduced strawberry to 5 large strawberries.

In the crumble.
Used rolled oats instead of quick oats.
Substituted half of the flour content for almond meal.
Made up the 1/6th cup of raw sugar by substituting a third Stevia.

At the end of baking, crumbled 1 square of 85% dark chocolate (I used Lindt) over the crumble for some depth of flavour.

It was just as delicious. Enjoy!