Click to see a close-up

1 cup almond flour (3 ounces)
1/4 teaspoon baking powder
Generous dash salt
3 eggs
1/2 teaspoon vanilla
1 teaspoon granular Splenda
2 tablespoons water, as needed *

Mix all of the ingredients, except the water, in a medium bowl with a fork. Add enough water until you have a pancake batter consistency. Heat some oil in a nonstick skillet over medium heat until a splash of water thown into the pan sizzles. Ladle about 1/4 cup batter per pancake into the skillet and cook on both sides until golden brown. Flip them when the tops look lumpy from air bubbles.

Makes 4 pancakes

* I used 2 tablespoons of water in mine. Leslie suggested that either cream or water could be used. The counts are based on using water.

Per Pancake: 179 Calories; 14g Fat; 9g Protein; 5g Carbohydrate; 2.5g Dietary Fiber; 2.5g Net Carbs

This recipe was posted at Low Carb Friends. I skipped the separate mixing steps and the standing time in Leslie's recipe. I also don't recommend cooking pancakes in butter, as she did, because it will burn. I cooked my first three in oil and the last one in butter mixed with oil. The butter almost instantly turned dark brown after I'd added it to the hot pan. If I had cooked them all in butter the butter would have been black by the last pancake. This makes 4 nice-size pancakes. The texture is very much like regular flour pancakes and they also have the usual bland flavor. Because they are a little bland, I suggest using a generous pinch of salt in the batter and top them with salted butter when you serve them. The cooking oil isn't factored into the nutritional counts because I have no idea how much you will use or how much will be absorbed into the pancakes. The reason I rated these only 3 stars is because they're a little bland. Otherwise, they're very much like real pancakes. Click the photo to see a close-up.

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