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2-3 eggs tomato sauce chopped veggies or left over stirfry olive oil Whisk eggs, pour into an oiled hot frying pan. Turn when egg is firm enough and cook the other side (don't cook on high heat or the bottom will burn). Add tomato sauce and fold over. You can also add chopped veggies or left over stirfry. I find it easier to eat with a lot of veggies for some reason. Add salt and pepper to taste. 4 eggs 1 1/2 cups almond flour 2 tbsp honey 1 tsp vanilla 1/4 tsp salt 1/2 tsp baking soda 1/2 ripe mashed banana Beat eggs in mixing bowl. Add banana, vanilla and salt, mix well. Add honey, almond flour and baking soda, Mix until smooth. We do not use nonstick pans, so cooking is a bit complicated. You can cook them many ways. Here is one: Oil the pan ONLY for the first batch (peanut oil, sunflower, etc). We use a large pan and make no more than 4 at a time. Let the first side set, loosen the bottom with spatula, let it cook a few more seconds, then flip. Add blueberries or other fruit before the first flip if you'd like. Our first few batches were very good, but very ugly. Now they actually look like pancakes! Another way we make them is to add new oil each batch - this uses more oil, but it is easier and faster to get good looking pancakes. We serve with warm honey. We also like these with blueberries - add frozen or fresh berries before you flip the pancakes. |