Recipe makes 1 (8-inch) pancake | Serves 4
4 large eggs
3/4 cup whole milk
1 tsp vanilla
2 scoops HLTH Code Creamy Vanilla
2 Tbsp almond flour
1 tsp baking powder
2 Tbsp sugar-free powdered sweetener or syrup of choice (optional)
1/8 tsp sea salt
3 Tbsp unsalted butter
To serve: fresh berries (optional)
Preheat oven to 425 degrees F. Place an 8-inch round skillet (preferably cast iron in the oven and let it heat while preparing the batter.
Add the eggs, milk, and vanilla to a blender and blend for about 15 seconds, then add HLTH Code Creamy Vanilla, almond flour, baking powder, and salt and continue blending for about 15 -20 seconds.
Using an oven mitt, carefully remove the hot skillet from the oven, then add the butter, swirling around so that it coats the skillet.
Pour the batter into the skillet and bake for about 20 minutes, or until the pancake is puffed up and golden brown.
Remove from the oven and, if you wish, dust lightly with sugar-free powdered sweetener or sugar-free syrup and serve with fresh berries.
4.2g NET Carbs