Almond Pancake for One

This is my new favorite protein-packed breakfast–in under ten minutes.

Combine 1/2 cup almond flour with a pinch each of stevia and salt and 1/4 tsp baking powder.

Mix one egg with 1/4 cup milk.

Combine (gently–don’t beat) the mixtures in a bowl.

Spoon the batter into a hot frying pan. I use clarified butter, but you can use oil, cooking spray, or no grease at all if you have a nonstick pan.

Cook for about five minutes on medium high heat, using a spatula to turn the pancake once the edges are firm and it has puffed a bit.

That’s it!

Serve with a drizzle of maple syrup and/or fruit or preserves. The combination of proteins gives this breakfast staying power. I promise you won’t be hungry again in a couple of hours. You can, of course, flavor the pancake–with citrus rind or essential oil, or almond or vanilla extract. I like it plain. Use any kind of milk, and know that the recipe is forgiving, so don’t stress on exact measurements.