There are times when I want pancakes for breakfast, but I don’t want the hassle of making a whole batch. Sometimes one is all you need. I developed this recipe for those times. It’s quite an eggy pancake, but that’s no bad thing! Perfect with bacon and blueberries for a nice filling LCHF breakfast.
3 tbsp ground almonds
Butter for frying
Mix together the egg and ground almonds.
Fry in plenty of butter over a medium heat, for about a minute on each side.
Fry some bacon, and a handful of blueberries with a knob of butter and serve.