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.
- 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.
- 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.
- 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.
- Serve each diner 3 griddle cakes topped with 2 tbsp cranberry syrup and 1 tbsp yogurt.
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g