Read on for five pancake alternatives that won’t take their toll on your blood-sugar readings…Apple-cinnamon pancakes: The key to getting these right lies in the apple sauce. You’ll need half a cup of no-sugar-added sauce to add to a bowl with three quarters of a cup of baking mix, cinnamon and one egg. Add a tablespoon of canola oil and some water before mixing everything into a smooth, thick consistency. After stirring cook the mixture on a griddle or frying pan until golden on both sides. Serve with non-fat yoghurt and a sprinkle of cinnamon to finish. Coconut flour pancakes: This low-carb and sugar-free recipe creates fluffy, light pancakes without skimping on thickness. Start by melting coconut oil with four egg yolks, four tablespoons of coconut flour, two tablespoons of coconut milk and a teaspoon of baking powder. Beat four egg whites in a separate bowl until they form stiff peaks to give the desired fluffy affect. Fold the egg whites into the baking powder mixture before cooking in coconut oil. Sweet potato pancakes: For a recipe that flips the idea of traditional pancakes on their head, try using sweet potato as your main ingredient. Mash half a cup of mashed sweet spuds and place into a blender with two eggs, half a cup of oats, half a cup of cottage cheese and a teaspoon of baking powder. The high protein combination takes a little longer than other recipes to cook but gives filling results. Drizzle melted peanut butter on top if you wish. Almond cream cheese pancakes: Using almond flour rather than wheat alternatives means you’ll receive a steady energy supply without sending your blood sugar levels spiking. Blend half a cup of almond flour with half a cup of cream cheese and four eggs. Once smooth and thick, fry on a non-stick pan until golden on both sides. Add sugar free jams for a topping or sour cream and chives for a savoury dish. Oatmeal pancakes: Oats make a great base for your pancakes as they’ve been found to help control blood-sugar levels. Blend three-quarters of a cup of rolled oats, one and a half teaspoons of baking powder, unsweetened milk substitute and two large eggs. When the mixture becomes thick, fry in a non-stick pan on both sides. Natural yogurt and berries make a great topping, especially when used alongside a sugar-free pancake syrup.