Almond Flour Vanilla Cream Pancakes

These delightful pancakes blend the nutty flavor of almond flour with the sweet aroma of vanilla, creating a light and fluffy texture. Topped with a rich heavy cream drizzle, they make a perfect breakfast or brunch item that caters to low-sugar and gluten-free diets.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 2 tbsp Splenda
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1/2 tsp baking powder
• Pinch of salt
• Butter or oil for cooking

Instructions:

1. In a mixing bowl, combine almond flour, Splenda, baking powder, and salt.
2. In another bowl, whisk the eggs and vanilla extract together until well combined.
3. Add the wet ingredients to the dry ingredients and mix until you have a smooth batter.
4. Heat a skillet over medium heat and add a small amount of butter or oil.
5. Pour a small ladle of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
6. In a small bowl, whip the heavy cream until slightly thickened.
7. Serve the pancakes warm, drizzled with the whipped heavy cream.