Gluten-Free Pancakes Recipe - Clean Eating Magazine

Almond Griddle Cakes with Cranberry Syrup

Making light, moist griddle cakes out of almonds is a snap! To create your own homemade flour, simply whirl unsalted almonds in a coffee grinder until most are ground. (Store-bought almond meal works well, too.)
Author:
Publish date:
Gluten-Free Pancakes Recipe

Nutritional Bonus: Don't skip the maple syrup in your cakes or cranberry syrup: Not only does the ingredient add a sweet note to this fruity, fluffy dessert, but it's also responsible for most of the dish's manganese. One serving offers over 68% of today's need for the trace mineral, which assists your body in a variety of functions from forming connective tissue and bones to helping with calcium absorption.

  • Duration
  • Prep Time
  • 4Servings

Ingredients

CRANBERRY SYRUP

  • 1/2 cup cranberries, fresh or frozen
  • 1/4 cup pure maple syrup
  • 1/4 cup water
  • 1/2 tsp ground cinnamon

GRIDDLE CAKES

  • 1/2 cup freshly ground unsalted almonds (TIP: Start with sliced or slivered almonds and grind in a coffee or spice grinder.)
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 tbsp pure maple syrup
  • 1 egg
  • 4 egg whites
  • 3 tsp extra-virgin olive oil, divided

TOPPING

  • 4 tbsp whole-milk Greek yogurt

Preparation

  1. Prepare cranberry syrup: Add all ingredients to a 1-qt saucepan and bring to a simmer over low heat. Simmer for 15 minutes then mash softened cranberries with a potato masher. Remove from heat immediately. If syrup seems too thick, stir in 1 additional tbsp water.
  2. Prepare griddle cakes: In a large bowl, whisk together almonds, baking powder and cinnamon. Add maple syrup, egg and egg whites and whisk gently and briefly, only whisking until batter has just come together. For even fluffier cakes, you can also first whisk your egg whites separately into peaks. Then simply fold them into the almond-egg mixture in Step 2. It’s alright if a few splotches of puffy whites appear.
  3. Heat a griddle or large skillet on medium for 1 minute. Drizzle with1 tsp oil and let heat for 1 more minute. Work in batches of 4 cakes, using 1 tsp of oil per batch: Add 1⁄8 cup batter per cake onto hot griddle. Cook for 2 minutes or until golden brown, then flip over each cake and cook for 2 minutes or until golden brown. Stack cooked cakes on a plate to keep warm.
  4. Serve each diner 3 griddle cakes topped with 2 tbsp cranberry syrup and 1 tbsp yogurt.

Nutrition Information

  • Serving Size: 3 cakes, 2 T syrup, 1 T yogurt
  • Calories: 223
  • Carbohydrate Content: 26 g
  • Cholesterol Content: 47 mg
  • Fat Content: 11 g
  • Fiber Content: 2 g
  • Protein Content: 8 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 77 mg
  • Sugar Content: 20 g
  • Polyunsaturated Fat Content: 2 g