Almond Pancakes

I came across a recipe for pancakes using almond meal in a magazine recently so I decided to try a sugar-free, advanced plan version.  I ate them  with the strawberry sauce from the Maximized Living Nutrition Plans book.  Even though pure maple syrup is “natural”, it still spikes insulin which is not ideal.

1/2 cup ground almonds (or storebought almond meal)
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
2 tablespoons xylitol (or use stevia to taste)
1 organic egg
4 additional organic egg whites
butter

Mix almonds, baking powder, cinnamon, baking powder, xylitol, and egg.  In a seperate bowl, whisk egg whites to soft peaks.  Fold egg whites into the almond mixture.  Heat a non-toxic skillet (no teflon!), add a pat or two of butter.  Drop batter into hot pan to size you prefer – silver dollar size to CD size.  When browning occurs around the edges flip and cook the other side.

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