This recipe is inspired from living in Rhode Island for three years while attending Johnson & Wales University. Have you ever heard of or tried a Johnnycake? I haven’t until living in RI. Here in NJ there are no Johnnycakes, just pancakes. They remind me of pancakes, but denser. Traditional Johnnycakes use cornmeal as the base of the recipe, where pancakes use flour.
Makes 2 servings
1 cup almond flour
6 egg whites
1 tbsp oil
2 tbsp water
2 packets sweetener (I used truvia)
1 tbsp cinnamon
2 tsp vanilla
1 tsp salt
1. Add the egg whites to a blender. Turn on high for about one minute until fluffy. Add the remaining ingredients and process another minute until smooth. (Do not over mix)
2. Spray skillet with cooking spray and put on stove on medium heat. Pour the batter onto the warm skillet. Sprinkle a little more cinnamon and sugar on the pancakes (optional). Wait until little bubbles start forming on the edges of your johnnycake, then flip.
3. Cook until both sides are golden brown. They will only need 1-2 minutes on each side.
4. Top you johnnycakes with some maple syrup, bananas, nuts, etc.
** (Gluten Free, Dairy Free)