Gluten free, milk dairy free, low carbohydrate and delicious!
1/2 Cup Sprouted Almonds, Macadamia Nuts or Filberts
(HigherPower.biz in Eugene, Oregon has them available on line
1/2 tsp Aluminum Free Baking Powder
2 TBSPs Great Lakes Gelatin
4 large organic eggs
Celtic Sea Salt to taste (about 3-4 pinches; more if you like them saltier)
I use a Magic Bullet or NutriBullet for these. A regular blender works as well:
Put dry ingredients in blender and blend until almonds turn to flour.
Add eggs and blend again.
Fry as you would regular pancakes, flipping when slightly dry with lots of bubbles.
Serve loaded with butter or ghee from pastured cows, and toppings of your choice (fresh or thawed blueberries, e.g.).
To make crepes, thin the batter with water to the consistency you like.
Leftover pancakes make great roll ups or “sandwiches”.