Low Carb pancakes

Dry ingredients:
1c vital wheat gluten
1c ground almonds
1 1/4 tsp baking soda
3/4 tsp baking powder
1 tsp sea slat (I used about 2/3 tsp regular table salt)

Wet ingredients:
2 eggs
2 cups buttermilk
1/4c butter, melted
1/2c blueberries (I left these out since Victoria is allergic)
Coconut oil or cooking spray, for frying

1. Combine all dry ingredients in a lrage mixing bowl; set them aside.
2. Ina smaller bowl, combine wet ingredients except the oil, mixing well. Pour the wet ingredients into the dry ingredients and stir them until just combined. If the batter is too thick, you may need to add some water to make it thinner.
3. Cook the pancakes on a medium-hot griddle or frying pan that has been lightly greased with coconut oil OR cooking oil spray. Cook the pancakes on one side until bubbles cover the surface and the edges have just set;flip the pancakes and cook them until they are golden brown. (It is likely that you will need to decrease the temperature of your griddle as you go, ending up on medium-low heat for most of the pancakes.) Continue to add grease as needed to te pan to prevent sticking.

Nutrition information per serving (1 pancake):
Carbohydrates: 3 grams;Effective Carb Count: 2 grams; Protein: 13 grams; Fat: 8 grams; Calories:130

Mine were less carbs, because I left out the blueberries. Next time I make these, I would like to include some kind of berries as it would add a little sweetness. These have a different texture from regular pancakes, because of the ground almonds. I was actually surprise just how good these were.