Pancakes – one of the ultimate comfort foods. And almonds make them all the more yummy. Be careful with these in Phase 3, as some people are sensitive to nuts, and there is a lot of nuts in these!
*makes 6 small fluffy pancakes (about 4″), or 3-4 large thin ones
Combine in a large bowl and stir to form a batter:
- 2 cups (about 150-200g) ground almonds or commercial almond flour (in Phase 4, try them with ground pecans)
- 4 eggs
- 1/2 cup water
- 1 tsp coconut oil
- stevia to taste (depending on preference)
- Salt to taste
Heat a small skillet over medium-high heat. Add about 1 tsp of coconut oil or just enough to swirl and lightly coat the base of the pan.
Pour in batter one small ladle at a time (if making large thin ones, spread batter out with back of ladle). Fry for about 1 minute or until bubbles start appearing on the top, then flip to cook the other side. Repeat until all batter is finished, adding more olive oil in between pancakes if necessary.
Serve immediately with whatever you want. In Phase 4, try a little real maple syrup! Or you can spread them with cream cheese and roll them up, or use crushed berries as a spread.
*Other healthy low-carb ingredients you can add to the batter: cottage cheese, vanilla extract or other essences, lemon or orange zest, cinnamon or other spices, unsweetened cocoa powder, chopped chives or other herbs (this will make them savory), chopped nuts, poppy seeds, chia seeds or even crushed cooked bacon! (Because everything is better with bacon!)