1 cup almond meal
1/4 cup water (for puffier pancakes, you can use sparkling water)
2 tbs. oil
1/4 teaspoon salt
1 tbs sweetener
Mix ingredients together and cook as you would other pancakes. Flip them when the underside is brown.
Serve with butter.
Servings: Six 4-inch pancakes
Carbs: 3 carb/pancake
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