It’s cold outside! Keep things warm and yummy this weekend with these gluten-free griddle cakes from JillFit Trainer Jillian Teta!
Cherry sizzle:
No-stick spray
1 bag frozen cherries
2 Tb water
2 TB Joseph’s Sugar-free maple syrup (or other similar brand)
In a small skillet, add cooking spray, frozen cherries and water, put on med-high heat and simmer until cherries begin to break down. Add sweetener and turn down heat to low.
Griddle cakes:
1/2 cup almond flour
1/4 cup gluten free all-purpose baking flour
1/2 scoop vanilla whey protein powder
2 tsp baking powder
1/4 tsp sea salt
2/3 cup unsweetened almond milk (original or vanilla)
1 egg
1 TB hazelnut, almond or olive oil
2 TB coconut syrup OR maltitol syrup
In a medium bowl, mix together dry ingredients. In a separate bowl, beat remaining ingredients lightly together. Add liquid ingredients into dry, stirring just until combined – a few lumps are OK, do not over mix!
Bring a medium-sized skillet to Medium-High heat and spray with non-stick spray. Add batter, 1/3 cup at time, to pan and turn cakes when bubbles begin to form.
Serve with a dollop of cherry sizzle! Makes 4 servings.
Nutrition per serving:
Fat – 13g
Carb – 12g (2g fiber) without cherries, 18g with cherries
Protein – 8g
