Pancakes for Breakfast

Pancakes For Breakfast was one of my daughter's favorite books when she was little. She and her grandma read it as often as they were together. Ironically, pancakes were the first thing I realized I couldn't eat without problems. It's been years since I've eaten a buttermilk pancake. Then on my recent journey through gluten free and low-carb I discovered nut flours. I keep blanched and un-blanched raw almonds stocked so I can grind a few to make whatever recipe I'm working on. Sunday it was Pancakes For Breakfast. My family ate them with real maple syrup. I spread a little butter on mine, and had a few sliced strawberries with them. Sides of bacon, and you have heaven on a Sunday Brunch plate.

Almond Flax Pancakes
2 cups almond flour (I ground my own in the food processor from raw almonds, about 1/1/2 cups whole makes 2 cups ground)
1 cup flax meal
1 tsp baking powder
1/2 tsp sea salt
10 drops vanilla cream stevia (optional)
3 eggs
1/4-1/2 cup milk or half and half

Whisk the dry ingredients together. Slightly beat the eggs, add the stevia and mix into the dry ingredients. Add about a 1/4 cup milk and stir well. Should resemble a moderately thin batter. Bake 1/4 cup scoops of batter on a hot griddle (425 degrees) for 3-5 minutes per side. Add a tablespoon or more of milk to the 2nd batch if needed (the flax meal absorbs the milk while it sits). Makes about 16 4" pancakes. 105 calories each.