Low Carb "Multigrain" Pancakes

1/4 cup almond flour
1/4 cup coconut flour (sift it for best results)
1/2 cup flaxmeal (I used Bob's)
2 large eggs
2 - 2.5 cups unsweetened almond milk
2 T oil (I use coconut oil)
1/4 teaspoon salt
Walden Farms SF Pancake Syrup, 1 tbsp for topping
Butter, salted, 2 pats for frying (1" sq, 1/3" high) - optional
1 T sweetener (I used Ideal)
2 tsp. guar gum
1/2 tsp. maple flavoring

combine all ingredients except butter and maple syrup (add more or less almond milk depending on the consistency you want for your pancakes) and fry in batches over medium low in sizzle ready nonstick pan. Fry either in unadorned pan or using butter. If you use butter it will increase the fat and calories but not the carbs. I use a tablespoon to scoop out batter, and eat about 6 silver dollar pancakes per serving, But you could also make larger flapjacks - just be sure to use less milk so you will have a thicker batter. These will not bubble much or rise terribly, but they taste delicious. They are rather fragile so let them really get brown on each side before flipping. Very little fake syrup is necessary as they already taste delicious. Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user REBECCAFRIEDMAN.