Cornmeal, Almond, and Yogurt Pancakes

These pancakes are made with almond flour and cornmeal which means they're the perfect gluten-free breakfast. The added Greek yogurt increases the protein content to keep you full until lunch.

1/4 cup stone ground yellow cornmealstone ground yellow cornmeal
1/4 cup almond flour
pinch of salt
1/4 cup plain Greek yogurt
2 tsp maple syrup
2 eggs separated, plus 1 egg white

1. In a medium bowl, thoroughly mix the cornmeal, almond flour, salt, yogurt, maple syrup and egg yolks.


2. In a separate bowl, whip the egg whites until soft peaks form.


3. Gently combine the eggs and flour mix with the egg whites.


4. In a greased medium hot skillet, portion out the batter into small pancakes. Cook for a few minutes per side, until golden brown.