Low Carb Pancakes

• 1 cup Sally-Ann Creed Almond Flour 
• 2 large free range eggs 
• A crack of Himalayan salt 
• 1tsp baking powder 
• 1tsp vanilla extract 
• 1Tbsp Sally-Ann Creed Keto Sweet 
• 1Tbsp melted butter 
• 1/2 cup full fat cottage cheese 
• Coconut Oil for frying in 

1. Add all the ingredients (except for the oil) into a blender and blend until smooth. 
2. Preheat a pan on low to medium heat 
3. Add in coconut oil and coat the pan
4. Using a large spoon, spoon out the desired amount of batter into the pan 
5. Cook until the batter starts to bubble and then flip it and cook for about a minute or so. You will be able to see if there is raw batter if you gently press down on the pancake. 
6. Serve the pancakes with toppings of your choice 

Enjoy!