OMG, what an amazing, delicious discovery. These are so incredibly simple to make, easily adapted to be sweet or savoury and so tasty I actually prefer them to regular carb-laden pancakes!
Ground almonds, thou art my new best friend.
Low-Carb Almond Pancakes (Gluten-Free)
*makes 6 small fluffy pancakes (about 4"), or 3-4 large thin ones
Combine all in a large bowl and stir briskly to form a batter:
2 cups (about 150-200g) ground almonds
1/2 cup water
1 tsp olive oil
1 or 2 tsp sweetener (depending on preference)
Salt to taste
Heat a small skillet over medium-high heat. Add about 1 tsp of olive oil or just enough to swirl and lightly coat the base of the pan.
Pour in batter one small ladle at a time (if making large thin ones, spread batter out with back of ladle). Fry for about 1 minute or until bubbles start appearing on the top, then flip to cook the other side. Repeat until all batter is finished, adding more olive oil in between pancakes if necessary.
Serve immediately with whatever you want (I had it with fruit one morning and leftover curried lentils one night, both yum!)