Almond Flaxmeal Pancakes

1/4 cup almond flour
1/4 cup flaxmeal
1 large egg
1/4 cup water
2 tblsp. cream or plain almond milk
scant 1/4 tsp. Celtic sea salt
1 tsp. baking powder

Mix all dry ingredients together.  Add water and then the egg and beat together. Butter a large skillet. Pour the batter into two large pancakes.   When the batter appears drier and firm, flip the pancakes. Cook on medium low heat to give them time to cook through. Serve with butter, 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