These tender 2 net carb healthy pancakes are made from the Pancake Baking Mix
Beat together:
1 cup creamy milk of choice (buttermilk or creamy oat milk for instance)
1 tsp. oil,
2 eggs
1 tbsp. sweetener of choice or 1 tbsp. pancake syrup (sugar free)
1 tsp. vanilla (almond or banana) extract
dash of cinnamon.
Fold in 1 cup dry mix into same bowl. Let batter rest while you heat up pan (rested batter rises higher). Batter should be thick after resting. Add more liquid if too thick
Pour rested batter on an oiled hot griddle and cook on medium heat until bubbles form in the middle (covered pancakes cook faster). Almond flour likes slow and steady heat over high heat.
Enjoy!