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.
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.