| 9 | 20 | 832 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 2 |
| 6 large | Egg (free-range) |
| 50 gm | Almond Flour (2 oz) |
| 50 ml | Heavy cream, 38% M.F. (1⁄4 cup) |
| 1/4 tsp | Himalayan salt |
| 1/4 tsp | Baking powder (gluten-free) |
| 1/2 tsp | Vanilla extract, pure (sugar-free) |
| 2 tbsp | Ghee (for cooking) |
| 1 tbsp | Butter, grass fed, unsalted (melted) |
| 4 medium slice | Bacon (streaky) |
Line a grill sheet with aluminium foil, place the bacon on top and pop the bacon under the grill to cook.
Place the pancake batter ingredients; 2 eggs, almond flour, heavy cream, salt, baking powder, and vanilla extract, into a high-speed blender and blend for 10-20 seconds until fully combined and thickened slightly.
Heat a large skillet and grease with 1⁄2 tbsp of ghee, pour in the 1⁄4 of the pancake batter twice into the skillet to make 2 pancakes, leave to cook for 1 minute until golden. Then flip and cook on the other side for another minute until golden.
Transfer the cooked pancakes onto one plate, adding half of the melted butter, wipe the skillet down with paper cloth and repeat the process again for the other 2 pancakes.
Meanwhile, heat another medium-sized skillet with 1⁄2 tbsp ghee and fry the eggs for 3-4 minutes so the yolk
remains runny.
Once the bacon and eggs are cooked, load them onto your pancakes. Don’t forget to drizzle over the melted butter and bacon fat, yum! Enjoy!
Lakanto maple flavored sugar-free syrup goes great with this!
| Meat | 0.5 |
| Meat Alternative | 1.7 |
