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- 1 cup almond flour/ meal
- 2 eggs
- 1/4 cup water, use sparkling water for fluffier pancakes
- 2 tbsp coconut oil
- 1/4 tsp salt
- 1 tsp Agave nectar
Preparation:Mix ingredients together and cook as you would other pancakes. Use a nonstick pan with a little coconut oil. Flip them when the underside starts to brown.
Yield: Six 4-inch pancakes
Nutrition Facts per Pancake:
Only 3 NET carbs per pancake! I like to sweeten with maple syrup, but I'm just very careful about how much I use. A quarter teaspoon goes a surprisingly long way!