LOW CARB PANCAKES

Instructions:

1. Blend the batter:
   In a blender, combine all ingredients and blend until smooth. Let the batter rest for 2–3 minutes to thicken slightly.

2. Preheat a skillet:
   Heat a nonstick pan or griddle over medium-low heat and lightly grease with butter or oil.

3. Cook the pancakes:
   Pour about ¼ cup of batter per pancake. Cook for 2–3 minutes per side until golden brown and firm enough to flip.

4. Serve warm:
   Stack them up and serve with sugar-free syrup, melted butter, or fresh fruit.

Tips for Best Results:

• Don’t cook on high heat — they brown fast due to almond flour.

• Batter can be made ahead and refrigerated for up to 24 hours.

• Add a touch of cinnamon or lemon zest for extra flavor.