Pancakes

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Makes 10 - 11 Pancakes: 2 Carbs and 160 Calories each

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Ingredients: 

1 1/2 cups Super Fine Almond Flour (I used Bob's Red Mill)

1 Heaping Tbsp Baking Powder

1/2 cup Sour Cream

3 Eggs

4 Tbsp salted butter, melted

Preparation:

Beat as much air into 3 eggs as you can muster! Next stir in the sour cream until well mixed. Finally add in the butter, baking powder and almond flour and stir until very smooth. 

When the batter is ready, heat up a non stick frying pan to as high a heat as it can handle without smoking. Drop a small ladle full of batter into the pan and immediately spread it out slightly with the ladle. (It will not spread naturally like normal batter as it is comparatively quite thick). Turn as soon as the bottom of the pancake is sturdy enough to do so (a little sooner than normal pancakes) and let it cook on the other side until it has risen to its tallest height. 

I like to layer up a stack with butter between each pancake (an additional calorie splurge) and then drizzle Jordan's Skinny Salted Caramel Syrup  (or any sugar free syrup you prefer) over them and top with a 15 calorie serving of whipped cream. SO worth it and so incredibly yummy. 

Bon Appétit!