These almond pancakes are a must try. The almonds have a mild sweetness to them and are delicious.

I make my own almond meal and this takes a little prep work. I first soak the almonds in water and a pinch of salt over night. In the morning the skins are really loose on them and are easy to peel off. Peeling the skins does not take a long time to do and the kids love helping! I then take my skinless wet almonds and stick them in the back of the fridge with no lid. My husband says our fridge has an evaporator in it – so in a day or two my almonds are dry. Other ways of drying out the soaked almonds is by putting them in a dehydrator, toaster oven, or regular oven. Once my almonds are dry and I am ready to use them, I just put them in a coffee grinder and buzz away – and my almond meal is ready.

The other alternative is to just buy almond flour at your local health food store or health food section in the grocery stores.

Pancakes

¾ cup almond meal
2 teaspoon arrowroot flour
1.5 teaspoon baking powder
3 eggs
1 tablespoon vanilla
½ cup full fat milk
Pinch of salt
1 tablespoon of butter

Mix the dry ingredients into a medium size bowl – almond flour, arrowroot flour, baking powder and salt. Mix well. Next add the eggs, vanilla, milk into the bowl. Mix well. Heat up a frying pan, add butter and spoon out the batter onto the hot pan. Flip the pancake when the edges look cooked and golden.

Makes 6 pancakes

Nutritional Information per Serving

Calories 140.8, Total Fat 11.1 g, Sodium 187.8 mg, Total Carbohydrate 4.7 g, Sugars 1.7 g, Protein 6.3 g

Low carb sugar free toppings that I use:
- Butter with cashew butter (a very creamy and sweet nut butter)
- Butter and sprinkle cinnamon
- Pancake spread made out of 2 tablespoons cream cheese, 4 tablespoons yogurt, 1 teaspoon vanilla, 2 drops of stevia extract.

Regular Toppings for my kids:
- Butter, honey, yogurt and berries

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