These pancakes are delicious, are safe for the Specific Carbohydrate Diet and The Candida Diet, and are gluten-free and casein-free!
1 cup of blanched almond flour 4 eggs 1/4 tsp. baking soda 1/4 tsp. salt 1 tsp vanilla extract (alcohol-free), or the seeds of 1/2 vanilla bean 2 tbs. sweetener that suits your diet (vegetable glycerin, honey, Lakanto, or maple syrup)
Heat skillet and melt coconut oil or butter on surface
Mix all ingredients together
Drop onto skillet and wait until bubbles appear on the surface of the batter
Flip once the bubbles appear
Remove when they are just golden on both sides, do not over-cook or they will become too dry! Best to under-cook them!
Enjoy with butter, stewed berries, or sweetener that suits your diet
Yields 6 medium size pancakes
My Pancake Topping:
In a small saucepan, melt a tablespoon of butter or coconut oil, a cup of frozen blueberries and a sprinkle of Lankanto or stevia to your liking. Cook until the blueberries are syrupy. Drizzle over pancakes. Yum!