1/4 cup almond flour
1/4 cup flaxmeal
1 egg or equivalent of Egg Replacer
1/4 cup water
2 tblsp. plain almond milk
scant 1/4 tsp. Celtic sea salt
1 tsp. baking powder
Mix all ingredients together. Cook in large skillet with butter. Makes about 3 pancakes. Cook on medium low heat to give them time to cook through. Serve with sugar free syrup or low carb preserves. Excellent with Greek style yogurt, sour cream or nut butters.
One serving:
Cal 400, Fat 34.5, Carb 14, Fiber 11, Protein 19, Net Carb 3