Here’s a light and fluffy “pancake” that’s mildly sweet with a hint of crunch.  Although higher in calories than some, each griddle cake contains 4g of fiber and 5g of protein.  They contain no refined sugars or flours and are naturally gluten free.

They’re moist enough that no syrup is needed, simply top with fresh fruit and enjoy.

Serve with a side of scrambled egg whites and you’ve got a healthy breakfast for under 300 calories.

Ingredients:

1 cup organic yellow cornmeal

1 cup finely ground almond flour

1 tsp xanthan gum

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/2 cup unsweetened almond milk

2 tsp fresh lemon juice

2 large omega-3 eggs

1 tsp vanilla extract

1/4 cup grapeseed oil

1/4 cup pure maple syrup

Directions:

Combine the almond milk and lemon juice in a small bowl and set aside for 5 minutes to “sour.”

In a separate bowl, combine the cornmeal, almond flour, xanthan gum, baking powder, baking soda, and salt.

Whisk the eggs, vanilla, oil and syrup into the soured” milk.  Pour the wet ingredients into the flour mixture and whisk until lumps are gone.

Heat a large skillet over medium-low heat, and coat with cooking spray.  Pour 1/4 cupfuls of batter onto the skillet and cook until pancakes appears slightly dry. Flip with a spatula and cook until browned on the other side.

Makes 12, 4″ griddle

Serving size 1 griddle cake

Nutritional Info:  Per griddle cake: 149 calories, 8g fat, 1g sat fat, 137 mg cholesterol, 14g carb, 4g fiber, 5 g protein, 137 mg sodium, 77 mg calcium, 1 mg Iron.