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
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.