Pancakes for Dinner

Breakfast is a staple in our house not only in the morning, or on a nice long weekend, but for dinner too. We also try to eat fairly healthy most of the days of the week, but sometimes you just want some carbs and sugar. Pancakes is a way we fill that craving, but *gasp* healthy pancakes. We usually have eggs and bacon or a cheesy, egg scramble with veggies, but the kids always beg for pancakes so I started searching for a healthy, low-carb option. And I totally found one. It’s the only one we make now, and by we I mean the kids love to help, and this recipe is not complicated with lots of steps. It’s SUPER easy for the kids to help. They ususally like to throw in some blue berries too. These pancakes are delicious and easy and fluffy. I have modified it a bit, but it is the best pancakes we have had, take out the healthy part, these are just ridiculously good. You will want to double it. Trust me. Be prepared to start making these for dinner too.

Ingredients

• 1 cup almond flour

• 2-4 whole eggs (I use 5-6 when the recipe is doubled)

• 1/4 cup unsweetened almond milk (or heavy cream)

• 1 tsp of cinnamon (optional)

• 1 tbsp of swerve (optional)

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon baking powder

• 2 Tablespoons of grass-fed butter

Instructions

In a medium bowl whisk together almond flour, eggs, heavy cream, vanilla extract, baking powder together. Spoon 1/4 cup of pancake mix onto a hot oiled skillet and cooke until done, flipping occasionally. Serve with your favorite bacon, low carb berries or low carb syrup.