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This is a fantastic recipe, gluten-free, dairy-free, and packed with tons of fiber, protein, and vitamins.  If you are trying to lose weight but crave the deliciousness of carbs, this recipe is the ticket.  (Though just to be honest, the texture is going to be different than if you were making these with normal white flour…)

Almond meal is expensive, so you can substitute some flax-seed or even flour or ground oats (if you don’t mind a little gluten).  I used my coffee grinder to grind up a bunch of almonds– ended up being cheaper than buying almond meal.

I just doubled this recipe and am going to keep a few of these in the freezer for breakfasts!

Ingredients (makes about 2 servings)

1 c. almond meal  (Or 3/4 c. almond meal plus 1/4 c. ground flaxseed, or do any proportion of other ground nut or grain, just so the nut/seed/grain combination equals 1 cup! this is not a finicky recipe, so feel free to improvise. A combination of almond meal and buckwheat flour is really great.)

2 eggs

2 T oil

1/2 c water (or milk)

1/4 t salt

ground cinnamon or nutmeg, optional

Mix ingredients (batter should be runny), cook on skillet. Makes about 4 pancakes. If you make it using almond and flax meal, each serving should have about 10 grams of carbohydrates and 7 grams of fiber, and a ton of protein.