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Almond/Coconut Pancakes

Recipe By Marie Sooklaris, shared by Terry
Serving Size: 1     

 
1 ounce almonds, grated in rotary cheese grater, yielding 3/8 cup silky almond flour                
 1/4 ounce coconut meat, grated in rotary cheese grater, yielding 1/8 c. coconut meal
 1/4 cup soy flour
 1/4 teaspoon stevia
 1/4 teaspoon cinnamon, grated
 1/16 teaspoon cloves, ground
 1/16 teaspoon nutmeg, grated
 1 teaspoon baking soda
 1 pinch salt
 1/2 cup heavy cream
 1 3/4 cups water
 2 large eggs
 1 tablespoon extra virgin olive oil

Mix dry ingredients, then add eggs, cream and water and stir to blend well.
Heat well-functioning non-stick skillet to medium high and add olive oil (or coconut oil) to create a small pool.
Pour about 1/8 C. of batter into a pool of oil in skillet.
Tip skillet to move oil to empty section and
pour another 1/8 cup batter, and repeat until space no longer available.
After pan side is browned, flip over and fry other side until nicely browned.
Repeat process until batter is gone.

Per Serving (excluding unknown items): 948 Calories; 88g Fat (81.1% calories from fat);
27g Protein; 19g Carbohydrate; 6g Dietary Fiber; 537mg Cholesterol; 1568mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 16 Fat.

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