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Pancakes, flapjacks, johnny cakes, griddle cakes. Whatever you call them, they are definitely on the list of comfort foods, but also, very high on the glycemic index. If you are trying to cut back on gluten for your health, pancakes are out. What I love about this recipe is that you will not find yourself crashing down and needing a nap in the middle of the day after enjoying them. These flapjacks are tasty and light, and contain about half of the gluten of regular pancakes. Pass the syrup.

"I'm a big believer in real maple syrup. It costs more, yes, but the payoff is huge and you use less of it overall."

Notes: Almond butter is Justin's.


Ingredients: 3/4 cup flour, 1/2 cup fine corn meal, 1/4 almond flour, 3 tsp. baking powder, 1/2 tsp. salt, 1 Tbsp. sugar, 1 cup milk, 1/4 cup buttermilk, 1 tsp. vanilla extract, 1 egg at room temperature, 3 Tbsp. melted butter, coconut oil. For the Almond Butter Syrup: 1/2 cup almond butter, 1/2 cup maple syrup, 1 Tbsp. water, 1/4 tsp. almond extract (optional).

Makes about 8 medium pancakes

1. In a large bowl, whisk the flour, corn meal, almond flour, baking powder, salt and sugar together.

2. Make a well, and pour in the milk, buttermilk, egg, and melted butter. Whisk the wet ingredients within the well, then combine with the dry ingredients. Don't over-mix. Allow batter to sit for 5 minutes.

3. Heat a griddle or non-stick pan to medium high heat. Melt 2 tsp. of coconut oil over the griddle.

4. Drop 1/4 cup of batter per flapjack, flip with the bubbles on the surface begin to pop.

5. Warm the almond butter, maple syrup, water, and almond extract together in a small saucepan over medium-low heat. Stir to melt together and combine, then pour into a small pitcher.

Tip: To make sure the griddle is ready, fling a couple droplets of water over the surface. They should dance.

#flapjacks #glutenlite #almondbutter #tasty


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