We made pancakes!
Check out our video cooking up these babies here!

Sue’s More Traditional Pancake Recipe

1 C almond flour
1/2 C whole wheat flour
1 T no-calorie sweetener (we used Splenda)
4 tsp baking powder
1/2 C pecans
2 T coconut oil or butter
1 egg
1 cup milk (we used Fairlife brand)
Pinch salt

Combine all ingredients in a bowl. Cook by the 1/4 cupfuls on a skillet heated over medium-high heat (spray the pan with cooking spray or add coconut oil or butter to grease).
Pancakes are ready to turn when they are bubbling up in the middle and look dry around the edges.
Flip and cook for another 30 seconds-1 minute, or until the other side of the pancake is browned and the middle is cooked through.
Serve with butter, fruit, or sugar-free syrup!

Jen’s Low-Carb Pancake Recipe

1 oz cream cheese, softened and at room temperature
1 egg, room temperature
dash salt
1 tsp no-calorie sweetener (optional)

Mix all ingredients in a bowl with a beater until well combined and fluffy. Cook by the 1/4 cupful on a skillet heated over medium heat (spray the pan with cookign spray or add coconut oil or butter to grease). Pancake is ready to flip when it firms up and looks cooked through on the top.
Flip and cook for another 30 seconds-1 minute or until the other side of the pancake is lightly browned.
Serve with butter, fruit, or sugar-free syrup!