Real flavour starts with no gluten
- 1 cup Almond Flour
- 1 tbs Xylitol Sweetner
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/8 tsp Sea Salt, finely ground
- 1/2 cup Organic Buttermilk
- 1 Egg Well Beaten
- 1 tbs Light Olive Oil
Preheat a griddle to 375°F.
Combine dry ingredients in a large bowl.
Lightly whisk egg then add olive oil and beat well.
Add the buttermilk and stir to combine.
Add to the dry ingredients and whisk until smooth.
Allow batter to sit for at least two minutes to rise.
Pour four medium or eight small pancakes onto the griddle (silver dollar-size are MUCH easier to flip, especially if you are a novice).
Cook until edges are done and bottoms are golden.
Turn pancakes and cook about one minute longer or until done.
Serve hot, topped with Butter and Joseph’s Sugar Free Maple Syrup and Enjoy!