Avocado and Strawberry Sopapilla Pancakes will be a dessert that you will fall in love with at first bite, especially if you’re wanting a decadent dessert that is low carb and diabetic friendly.
I’ve never been one to really crave desserts, but have typically craved savory flavors instead. My sweet tooth did have quite a flair recently, so I spent some time researching the goodies that I was craving as well as the gluten-free and low carb (25 carbs max) alternatives that would make them easier on the diabetes issue. It took a bit of experimenting with some trial and error, but I am pleased with the final results that I have titled Avocado and Strawberry Sopapilla Pancakes.
Yes, there are ways to shortcut these yummy treats that I’ve created, but the challenge of creating something new and different is more than half the fun for me. I’ve also created batches of the pancakes and keep them in my fridge so they’re available when I want something sweet I don’t have to search too hard. I also split the pancake batter so that I made cinnamon pancakes with half of the batter and chocolate pancakes with the other half of the batter. The pancakes are very versatile little treats for breakfast or a dessert treat.
I also experimented with the cream topping. I made one batch with the ricotta cheese, but wasn’t crazy about the texture. The second batch, I made using sour cream instead of ricotta. I was much happier with the results, especially since it tasted so much like cheesecake.
The Sopapilla Pancakes are based on a vegan recipe that I found when doing my research. I thought I was craving a canolli, but new I would really hike up my sugar level, but instead created a similar cream and topped it with strawberries, my favorite fruit. Adding more monounsaturated fats, like avocados, to your diet is believed to help people with diabetes process glucose and use insulin more effectively. So, I added the ever so rich and creamy avocados to the strawberries and topped it off with strawberry agave. To me, it looks like the perfect Mexican Dessert for the end of a Fiesta.
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Serves: 36 sopapillas
Serving size: 1 sopapilla
Calories: 24
Fat: 1 g
- 1½ c Bob's Red Mill Gluten Free All Purpose Baking Flour - Gf Flour
- 1½ Tbsp xylitol
- 1 TBSP baking powder
- 1½ tsp ground cinnamon (optional or double if using cinnamon only)
- 1½ tsp cocoa powder (optional or double if using cocoa powder only)
- pinch of salt
- 1 c milk
- 2 Tbsp butter
- 1.5 tsp pure vanilla extract
- 1 egg
- Blend together dry ingredients in a mixing bowl, omit cinnamon and/or cocoa powder unless making one flavor only. If making one flavor of pancakes, double the cinnamon or cocoa powder to one tablespoon and add to dry ingredients.
- Combine milk, vanilla and melted butter in a large liquid measuring cup.
- Slowly add the wet ingredients to the dry ingredients and slowly mix together, just till combined. Small lumps may still be present.
- If making a batch of chocolate and a batch of cinnamon pancakes, divide half the mix into a second bowl.
- Add the cinnamon to one bowl and the cocoa powder to the second bowl.
- Let bowl(s) set for 5 minutes while preheat your griddle to medium-low heat, on the low-side of medium.
- Spoon one tablespoon of pancake batter onto a griddle, lightly coated with non-stick spray. Flip when bubbles appear on top – 2-3 minutes.
- Cook for another 2 more minutes on the other side.
- Place on a large plate to allow to cool.
- Store leftovers in an airtight container or bag in the fridge to keep fresh, or the freezer for long-term storage.
Carbs: 5
Fat: 1g
Protein: 1g
Sodium: 48
Sugar: 1
Rating
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Serving size: 2 oz
- 8 oz Ricotta Cheese OR
- 4 oz Sour Cream
- 8 oz Cream Cheese
- ¼ c Xylitol (can be increased to ½ c)
- 1 tsp Vanilla
- ¼ to ½ avocado per serving (depends on avocado size)
- 4 to 5 medium to large strawberries per serving
- Strawberry, Cinnamon, or Vanilla Agave
- Allow cream cheese to warm to room temperature.
- Combine ricotta OR sour cream, cream cheese, xylitol, and vanilla. Blend with mixer until smooth.
- Refrigerate before serving if desired for a more solid consistency.
- Scoop ¼ cup of cream onto the top of two sopapilla pancakes. Overlap pancakes and center the cream between the two.
- Cut strawberries and avocado into pieces less about ¼" by ¼". Smaller pieces allow for a taste of all of the flavors in the same bite.
- Sprinkle the cut strawberries and avocado onto the top of the cream.
- If dessert will be made ahead of time, a splash of lemon or lime juice will keep the avocado from turning dark.
- Drizzle with Strawberry Agave across the top of the fruit and cream.
- Serve and Enjoy!
Calories: 105/195
Carbs: 9/11
Fat: 9g/20g
Protein: 5g/4g
Sodium: 180/160
Sugar: 3/1
Avocado and Strawberries Only:
Calories: 15
Carbs: 4
Fat: 0
Protein: 0
Sodium: 0
Sugar: 2
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