- Make Batter: Stir together dry ingredients (almond flour, sweetener, salt) in a bowl until well-mixed. Stir in heavy cream and egg whites until batter is smooth. If batter is too thick, stir in 1 tablespoon of water.
- Cook Pancakes: Heat a nonstick pan on the stove over medium-low until hot. Pour batter to form a 3-inch pancake, about 1 to 2 tablespoons (Note 5). Cook until surface bubbles are bursting, 1 to 2 minutes, then flip to cook the other side until cooked through, another 30 seconds (Note 6). Transfer to a plate when done. Repeat until batter is used up.
- Serve: Serve immediately while hot, with butter and sugar-free syrup.
|Makes 2 Servings|
|Amount Per Serving (5 small pancakes):|
|Calories 280 (81% from fat)|
|Total Fat 26g||40%|
|Saturated Fat 7g||35%|
|Net Carb 3g|
|Total Carb 6g||2%|
|Dietary Fiber 3g||12%|