Almond flour pancakes
A source of healthy fats and protein, these almond flour pancakes are low in carbohydrates and high in fiber. Their delicate texture and nutty flavor make them perfect for breakfast or a snack.
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.
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