These pancakes are made with almond flour and cornmeal which means they're the perfect gluten-free breakfast. The added Greek yogurt increases the protein content to keep you full until lunch.
Recommended
1/4 cup Stone ground yellow cornmealstone ground yellow cornmeal
1/4 cup Almond flour
pinch Salt
1/4 cup Plain Greek yogurt
2 tsp Maple syrup
2 Eggs separated (plus 1 egg white)
1/4 cup Almond flour
pinch Salt
1/4 cup Plain Greek yogurt
2 tsp Maple syrup
2 Eggs separated (plus 1 egg white)
In a medium bowl, thoroughly mix the cornmeal, almond flour, salt, yogurt, maple syrup and egg yolks.
In a separate bowl, whip the egg whites until soft peaks form.
Gently combine the eggs and flour mix with the egg whites.
In a greased medium hot skillet, portion out the batter into small pancakes. Cook for a few minutes per side, until golden brown.
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