gluten free, sugar free, yeast free
Ingredients:
3 large eggs
1 1/2 cups unsweetened almond milk
1 cup plus 2 tablespoons gluten free flour mix
1 teaspoon stevia powder
1 teaspoon xylitol
1/4 teaspoon salt
2 tablespoons melted butter
Preparation:
Put all ingredients in a blender in the order listed and blend them until the batter is smooth. Remove the lid and scrape down the sides with a rubber spatula. Briefly blend the mixture again. Set the covered blender in the refrigerator for at least 30 minutes. Grease 8 to 9 inch nonstick skillet with low sides. Heat the skillet on a stovetop burner set at medium. Blend the batter again to smooth it. Using a 1/4 to 1/3 measuring cup scoop batter pour in greased pan cook on both sides.
