Low-Carb Pancakes (Almond Flour) (2 servings) 1/2 cup almond flour 1 packet sugar substitute 2 large eggs - beaten 1/3 cup seltzer water 1 Tablespoon heavy cream 1/4 teaspoon salt dash of cinnamon Simply combine all ingredients and cook on a hot (medium-high), lightly greased griddle or skillet. Dollop the batter in 1/4 cup amounts. Flip them when the underside is golden brown and cook the other side to golden brown. Serve with sugar free syrups, or cool a bit and use as "bread" with low-carb spreads. (If using with non-sweet toppings, leave out sweetener and cinnamon.) For more low-carb recipes try Mr Breakfast's Low-Carb Breakfast Index. These low carb pancakes use almond flour as their base which adds a nutty flavor I think you'll like. Mr Breakfast would like to thank baseball27 for this recipe. Recipe number 454. Submitted 9/13/2002.