Ingredients
- 1 cup heavy cream
- 2 Tbsp fresh lemon juice
- 1 1/3 cup almond flour
- 2 1/2 tsp baking powder
- salt a pinch
- 1/2 cup swerve
- 1 cup raspberries
- 2 large eggs
- avocado oil for frying
- 2 Tbsp coconut oil
- sprinkle swerve confectionary sugar on top optional
Instructions
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Mix the eggs, coconut oil and swerve very well. Pour in the almond flour then cream slowly while mixing continuously.
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Add in the lemon, baking powder, pink himilayan salt and raspberries. Keep mixing well. Leave the batter alone for about 5-10 minutes.
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Coat a large pan in oil and heat on medium. Pour in pancakes by the size you prefer, going from as small as 1/8 to as big as 1/4 or even bigger, totally up to you. You can make them as thin or thick you want.
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Let the batter fry until little bubbles start popping up on the raw side, then flip em over and cook for about a minute on the other side.
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Keep following the cooking process and make sure to reoil the pan every time.
Recipe Notes
