1/2 cup almond meal
2 tablespoons flaxseed meal
1/4 teaspoon baking powder
1/4 teaspoon Truvia (mostly erythritol)
1 Grade A Jumbo egg
1/4 cup unsweetened almond milk
1/4 cup Walden Farms artificially sweetened maple syrup (sucralose)
The above ingredient list has been altered and tinkered with using every imaginable sweetener, egg whites instead of yokes, various "milks" so feel free to go crazy with it but this is the recipe that yielded a zero rise in blood sugar for me. Multiply the recipe for multiple servings.
Combine all ingredients in a bowl and thoroughly mix with a fork, whisk, or beater (for simplicity I use nothing but the fork I will eat them with). The other beauty of this recipe is how fast and effortlessly it goes together.
Pour 1/2 the batter (about 3/8 of a cup) into in an oil-coated skillet at low to medium-heat. Flip when edges are cooked and bubbles form along the top (about 2 minutes). Almond meal pancakes are more delicate than their gooey, gluten-laden counterparts. If you encounter difficulty flipping them, release them around the edges first using a large flipper that allows you to get completely under the pancake before flipping.
I typically add 1/4 cup of blueberries or walnuts to the batter for variety (note that any fruit will provoke a rise in blood sugar). Also note that you are working with nutmeal which is mostly fat. The batter thickness will vary greatly with the temperature of your ingredients (but it also sticks to the pan less and is more difficult to burn). If you use frozen blueberries warm them first or your batter will form hard clumps around the blueberries!.
Measure your fasting and one-hour post-prandial blood glucose and let us know how you do. Bon apettit!