Desserts and Diabetes

When you have diabetes mellitus type 2, you must carefully monitor the types of food and carbohydrate intake in your diet, because they are responsible for the increase of sugar levels in the blood. And although desserts can affect sugar levels, you can enjoy them while considering certain terms. One of the most important things to take into consideration when eating desserts is the type of ingredients and sweeteners, whether organic or processed, and the amount of carbohydrates. Moreover, one must consume sweets and desserts moderately.
For a healthy, delicious breakfast, Hekma Center provides you with the recipe for healthy vegan carrot pancakes for diabetes patients.

Healthy Vegan Carrot Pancakes Recipe

Type of Meal: Dessert/ Breakfast.

Servings: 3 Persons.

Cooking Time: 30 Minutes.

Dry Ingredients

  • ½ cup of grated carrots.
  • ½ cup of all-purpose flour.
  • 1 teaspoon of baking powder.
  • 1 teaspoon of cinnamon.
  • A pinch of sea salt.
  • 2 tablespoons of boiled sweet potatoes.

Wet Ingredients

  • ½ teaspoon of liquid vanilla.
  • ¼ cup of coconut milk.
  • 1 tablespoon of maple syrup.
  • 1 tablespoon of flax seeds.

Cream Ingredients

  • ¼ cup of soaked raw cashews.
  • A spoon of coconut milk.
  • ½ teaspoon of apple cider vinegar.
  • ¼ spoon of liquid vanilla.
  • 1 spoon of apple cider vinegar.
  • A pinch of salt.
Note: This cream recipe is delicious and well-known to people committed to healthy diets, since it is suitable for many recipes and you can add it to different desserts with slight changes. And raw cashew has many uses, and is essential in making many creams and sauces for people seeking cow milk and packaged cream substitutes.


Soak the cashew for 8 hours and boil the sweet potatoes ahead of making the pancakes.

The pancake instructions:

  1. Combine the wet ingredients and the flax seeds in a bowl and leave aside.
  2. Into another bowl, add all remaining ingredients and mix them well. Make sure to mash the sweet potatoes well.
  3. Add the wet ingredients and mix them slightly until they are combined. Usually, the ideal consistency for the pancake batter is not too thin nor too thick.
Note: You can add one tablespoon of coconut milk if you think you need more.
  1. Put all the cream ingredients in a small blender, and blend them well.
  2. Add a little bit of coconut oil in a large pan over medium heat.
  3. Pour the batter evenly into the pan, and wait until the bottom of the pancakes is cooked, then flip them to cook both sides.
Note: you can pour the batter all over a tray instead of a pan and place it in the oven at 200c for one minute, then cut into even pieces.
  1. Place the delicious pancakes on top of each other on a serving plate, then put the cream on top, as well as ground cinnamon and walnuts for garnish.
Note: Nuts in general, such as almonds and hazelnuts are used to make sauces, butter, spreadable cheese, and others. But what distinguishes cashews is that they breakdown quickly when blended, and they highly contain good fats that help with the desired creamy taste.
  1. Each bite of desserts contains carbohydrates, and excessive consumption of desserts may lead to an increase in sugar levels in the blood, therefore, try to eat small portions of sweets and desserts.
  2. Use natural sweeteners like honey, carob molasses, date molasses, or stevia plant instead of processed sweeteners and sugar.
  3. Nuts help control the sugar levels in the blood, reduce cholesterol levels, and reduce the risk of getting heart diseases.
  4. If you prefer other types of milk, you can use oatmeal milk for the pancake batter instead of coconut milk.

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