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.

Advertisement

Orange, Choc Chip and Chia Seed, Chickpea Cookies

I can’t eat carbs or sugar right now. I have gestational diabetes. I also now have an obsession with making snacks that feel like I’m cheating without actually doing the wrong thing by myself or my baby.

Voila! Experimentation has led to the creation of these babies.

They may not look like much, but after researching every chickpea cookie recipe I could find I came up with these.

Orange, Choc Chip & Chia Seed Chickpea Cookies

Cookies
1 can chickpeas, drained and rinsed
Zest and juice of 1 small orange
1/4 cup butter
1/4 cup dry chia seeds
2 tbsp almond meal
4 pieces 80% Lindt dark chocolate (you can use any brand and as much as you like)
1 1/2 tsp Stevia
Small pinch salt

Drizzle (optional)
3 tsp icing sugar (I used low GI)
Orange juice (use a bit left over from the orange used earlier, you only need a tiny bit)

Preheat oven to 180°C.
Put all cookie ingredients (except chocolate) in a bowl. Blend (I used a stick mixer). Break up chocolate into chips. Add to mixture and stir through.
Spoon teaspoon sized drops onto an oven tray lined with baking paper. Flatten slightly with the spoon (they won’t spread when cooking).
Bake 20 minutes. Cool on a rack.

Drizzle (optional)
* I found I needed something to counter the bitterness of the dark chocolate. A tiny bit of orange icing was perfect for my taste. You can leave it off if you prefer.
Put icing sugar in a cup or small bowl. Add a squeeze of orange juice. Mix with a knife until you get a drizzle consistency (not too runny, but not icing either). Dip the knife in the drizzle and hold it over a cookie to drizzle on as much or as little as you like.

My husband who has sampled some um…interesting creations assures me these are tasty. Win!