Almond Griddle Cakes with Cranberry Syrup




  • 1/2 cup cranberries, fresh or frozen
  • 1/4 cup pure maple syrup
  • 1/4 cup water
  • 1/2 tsp ground cinnamon
  • 1/2 cup freshly ground unsalted almonds (TIP Start with sliced or slivered almonds and Grind in a coffee or spice grinder.)
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 tbsp pure maple syrup
  • 1 egg
  • 4 egg whites
  • 3 tsp extra-virgin olive oil, divided
  • 1/2 cup cranberries, fresh or frozen
  • 1/4 cup pure maple syrup
  • 1/4 cup water


Prepare cranberry syrup: Add all ingredients to a 1-qt saucepan and bring to a simmer over low heat. Simmer for 15 minutes then mash softened cranberries with a potato masher. Remove from heat immediately. If syrup seems too thick, stir in 1 additional tbsp water.
Prepare griddle cakes: In a large bowl, whisk together almonds, baking powder and cinnamon. Add maple syrup, egg and egg whites and whisk gently and briefly, only whisking until batter has just come together. For even fluffier cakes, you can also first whisk your egg whites separately into peaks. Then simply fold them into the almond-egg mixture in Step Two. It’s alright if a few splotches of puffy whites appear.
Heat a griddle or large skillet on medium for 1 minute. Drizzle with1 tsp oil and let heat for 1 more minute. Work in batches of 4 cakes, using 1 tsp of oil per batch: Add 1⁄8 cup batter per cake onto hot griddle. Cook for 2 minutes or until golden brown, then flip over each cake and cook for 2 minutes or until golden brown. Stack cooked cakes on a plate to keep warm.
Serve each diner 3 griddle cakes topped with 2 tbsp cranberry syrup.

  • Ingredients15
  • Servings3
  • Calories223

Nutrients Per Serving

  • Calories: 223
  • Fat: 11 g
  • Protein: 8 g
  • Carbohydrates: 26 g
  • Fiber: 2 g
  • Sodium: 77 mg
  • Phosphorus: 99 mg
  • Potassium: 174 mg