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 FreeMakes 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.