New pancake recipe

3 C almond flour
1 t baking soda
1/2 t sea salt
2 T flax seed meal
1/3 C heavy cream or coconut milk
8 eggs, separated, preferable pastured
6 T melted butter or coconut oil, plus additional for frying pancakes
1/4 C honey
1 T vanilla extract

1. Beat the egg whites until soft peaks form.
2. Combine the dry ingredients and stir with a whisk until well combined.
3. Combine the egg yolks with the other wet ingredients and mix well.
4. Combine wet and dry ingredients and stir to combine.
5. Stir in 1/4 of the beaten egg whites to the pancake mixture, and then gently fold in the remainder.
6. Heat a large pan or griddle to medium heat and add about 1 T of butter or coconut oil. Once it’s hot, ladle the pancake batter into the skillet.  If you were gentle with folding in the egg whites, the batter will be thick, and you’ll need to spread the pancake out a bit. Make them whatever size you want, but keep in mind they’re easier to flip when they’re small.
7. Cook the pancakes for 3-4 minutes per side, adjusting the heat if necessary.