FLUFFY BUTTERMILK PANCAKES

Makes 5 pancakes; 2.5 Net Carbs per pancake

3/4 cup almond flour (I use Honeyville)

1/2 tsp baking powder

1/2 tsp baking soda

Pinch of salt

3 servings Pure Kal Stevia (to taste)

2 pastured eggs (separated)

1/2 tsp pure vanilla extract

2 tbsp unsalted butter or ghee, melted

1/4 cup Thick Homemade Buttermilk (see recipe below)

Salted butter for frying pan/skillet

Directions:

Blend dry ingredients in a medium bowl. In a separate bowl, beat egg whites with
hand mixer until SOFT peaks form. Add egg yolks, butter and buttermilk to dry
ingredients. Blend well until all ingredients are incorporated. Gently fold egg whites
into pancake batter. Do not over mix.

Heat skillet or frying pan on low-medium heat. DO NOT OVERHEAT! Add 1/2-1 tbsp
of SALTED butter to pan. Using large ice cream scoop, scoop batter into preheated
pan. Top with 8-10 blueberries. Cook for about 2-3 minutes or until bottom edges
begin to brown. Carefully flip and cook another 1-2 minutes. (Cooking times will
vary.)