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.
Natasha Saje 
We will try this for breakfast tomorrow! Wonder about making these, minus the sweetener, for supper with something savory. Roasted tomatoes? Something else?
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I worry that it might be too mushy…the pancake is soft.
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