Johnnycake (Cornmeal Flatbread)
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
Ingredients
0 of 8 ready
Step-by-Step Instructions
- 1
In a bowl whisk together cornmeal, whole wheat flour, baking powder, and salt.
- 2
In another bowl beat the egg whites until frothy, then stir in almond milk and olive oil.
- 3
Combine wet and dry mixtures, stirring just until a thick batter forms; fold in cilantro if using.
- 4
Heat a non‑stick skillet over medium heat and lightly grease with a few drops of oil.
- 5
Drop 1/4 cup batter per pancake, cook 3‑4 minutes until edges set and golden, flip and cook another 2‑3 minutes. Serve warm.
*Pro Tips
- 1
Use a non‑stick skillet to reduce added fat
- 2
Serve with a side of avocado or low‑glycemic fruit like berries
- 3
Store leftovers in the fridge and reheat gently to retain moisture
Why It's Diabetic-Friendly
The recipe replaces high‑glycemic white flour with cornmeal and whole wheat flour, adds fiber and protein from egg whites, and uses unsweetened almond milk instead of sugary liquids, helping to keep blood glucose spikes low. Portion size (2 pancakes per serving) provides a moderate carbohydrate load suitable for most diabetics.
⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.
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