PREP TIME: 5 MINS
COOK TIME: 15 MINS
TOTAL TIME: 20 MINS
SERVINGS: 7 PANCAKES

INGREDIENTS

PANCAKES
1 cup fine almond flour (132 grams)
1/2 teaspoon baking powder
Pinch of sea salt
1/2 teaspoon ground cinnamon
3 whole eggs
1/4 cup heavy cream (60 mL)
1/4 teaspoon vanilla extract
1 teaspoon sweetener of choice (optional)

ALMOND BUTTER SAUCE
2 tablespoons 100% almond butter
1 tablespoon MCT oil
1 teaspoon sweetener of choice (optional)
2-3 tablespoons heavy cream

DIRECTIONS

1. Add the almond flour, baking powder, salt, and cinnamon into a medium sized bowl and mix well. If you’re using a sweetener, you can add that in now.
2. Add in the eggs, heavy cream, and vanilla. Mix well. If your batter is too thick, add one more egg. If it is too thin, add more almond flour one tablespoon at a time.
3. Heat a skillet over medium heat. Add butter or oil. Once the skillet is hot, pour in a small amount of batter. When bubbles form and start to pop, flip the pancake. Continue with the rest of the batter.
4. For the sauce: Add the almond butter, MCT oil, and sweetener (optional), and add warm cream to the mixture one tablespoon at a time until you’ve reached the desired consistency.
5. Drizzle the pancakes with the almond butter sauce and serve.

NOTES

• Feel free to use any kind of nut butter or even pure maple syrup if not on keto.