Index of Thoughts

Tuesday, February 7, 2012

Strawberry Almond Griddle Cakes, Sugar & Egg Free

I made these griddle cakes this morning for my daughters.  One is allergic to eggs & our family is reducing our sugar intake.  I have learned that doing equal portions of stevia & xylitol in recipes really cuts out any aftertaste.  I derived this recipe from a muffin recipe & they turned out awesome!  It was a little tricky at first flipping the cakes but I learned to keep the heat low & let them cook for longer before flipping.  You have to give one good swipe under them so they don't tear.  I hope you guys enjoy!  Other berries would also be good in these too.

Strawberry almond Griddle Cakes, Sugar & Egg Free   
Makes 12 cakes

  • 1 cup self-rising flour 
  • ½ cup almond meal
  • 1/4 cup xylitol
  • 1/4 cup Stevia
  • 6 Tablespoons salted melted butter  
  • 1 cup whole milk  
  • 1 Tablespoon Apple Cider Vinegar 
  • 1 teaspoon vanilla extract  
  • 2 cups chopped strawberries, in blueberry-sized pieces
  • Coconut Oil
Preheat griddle top on low.  Combine melted butter, milk, vinegar, stevia and xylitol in a mixing bowl.  In another bowl, combine almond meal & flour.  Mix flour mixture into wet mixture.  You may need to add more milk or more flour to create a good pancake consistency.  Then fold in strawberries.  Use some coconut oil on griddle top and pour your batter on it.  Since these don't have eggs & more of a thicker batter, they need to cook on a lower heat for longer in order to flip them.  After cooking on both sides & cooking all the griddle cakes, serve them warm with butter, sugar-free syrup or some cream cheese on top!  Delicious.

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