Fluffy Almond Pancakes

I gave you waffles & french toast sticks, THESE pancakes are the bees needs! I couldn't tell that I wasn't eating regular pancakes! One note, cook these on a very low temperature. They do burn easily! Pair these with some low carb syrup or NOT! Enjoy these on a nice sunny weekend day or breakfast for dinner!

Ingredients

· 10g (about 1 tablespoon) butter

· 54g (1 large) raw egg, mixed well

· 10g (2 teaspoons) fresh lemon juice

· 5g (1 teaspoon) almond extract

· 40g (About 2-3 tablespoons) blanched almonds that have been ground into butter (use almond flour to calculate this if using the KetoDietCalculator)

· 2g (a pinch) baking powder

· 2g (a pinch) baking soda

· Use keto friendly syrup of your choice (or none at all), I recommend Walden Farms Blueberry Syrup

Instructions

1. Melt the butter in a small microwave safe bowl. Add the egg, lemon juice and extract to the melted butter and stir to combine.

2. Next, add the balanced almonds that have been ground into a smooth butter, baking powder, baking soda and stir until everything is evenly distributed.

3. Lightly oil on a non stick flat griddle. The heat should be medium high. Pour the batter in to small 3-inch pancakes. Cook until you see bubbles forming on the tops and the edges look dry. Flip to cook the other side.

4. If your pancake batter keeps spreading on the griddle and the edges are paper-thin, the heat is too low and they will never be fluffy! The batter should “round” and puff up around the edges almost immediately when you pour the batter onto the griddle.