Almond flour pancakes

Place the gelatin (18 g) in a bowl and pour 125 ml of water over it. Let it sit for a while to allow the gelatin to swell.

Melt 2 tbsp. of coconut oil.

In a blender, combine almond flour (120 g), sea or pink Himalayan salt (1/4 tsp.), eggs (4 pcs.), melted coconut oil, and the remaining water (125 ml).

If desired, you can add a sweetener and a little vanilla.

Add the swollen gelatin mixture to the blender and blend all the ingredients thoroughly until smooth.

If the batter is too thick, dilute it with a little water.

Grease a pan with a little oil and heat it over medium heat.

Pour a portion of the batter into the pan and tilt it to spread the batter evenly across the surface, forming a thin layer.

Cook the pancake for about 1-2 minutes, then carefully flip it and cook for another minute on the other side.

Repeat the process until you have used all the batter.