These griddle cakes are a flavorful and hearty option for any breakfast.
I have several friends that suffer from autoimmune diseases like Celiacs which inhibits them from eating gluten. These griddle cakes are gluten free and a good replacement for regular pancakes.
- 1 cup almond flour
- 1 cup medium grind cornmeal
- 2/3 cup white rice flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 cups buttermilk
- 1 egg
- 1/4 cup pure maple syrup, plus more for serving
- butter for the pan
- blackberries, blueberries, sliced almonds & pumpkin seeds to use as garnish)
- Preheat oven to 200 degrees.
- Combine almond flour, cornmeal, white rice flour, baking powder, baking soda, salt and cinnamon in a medium sized mixing bowl. Make sure to mix the almond flour well, it holds a lot of moisture and tends to clump.
- In a separate bowl combine buttermilk, eggs and maple syrup. Once combined, add to your flour mixture.
- Heat a large cast iron skillet over medium heat. Once the pan is hot add a thin coating of butter.
- Working in batches, add about 1/4 cup of batter per griddle cake. Cook until the bottoms are golden brown and the tops have started to bubble. (about 4-5 minutes per side)
- Keep the griddle cakes warm in the oven while the rest of the batch is cooking on the stove top.
- Serve the griddle cakes with pure maple syrup, fresh berries, sliced almond and pumpkin seeds.
- Because these griddle cakes contain no gluten, they are slightly delicate. Be careful when flipping.
Makes about 15 pancakes