Healthy Diabetic-Friendly Pancakes

1.In a large mixing bowl, whisk together the whole wheat flour, erythritol, baking powder, baking soda, and salt until well combined.

2.In a separate bowl, whisk together the almond milk, egg, melted butter, and vanilla extract until smooth.

3.Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

4.Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of butter or oil.

5.Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

6.Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.

7.Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.