Almond pancakes: 3 egg whites 2-3 Tbsp almond butter 1 ½ tsp cinnamon pinch of salt 2 “droppers full” of pure liquid stevia (SCD use 1-2 tsp honey) ½ tsp pure vanilla extract Combine your eggs and almond butter in a medium bowl with a hand blender. Blend for about 2-3 minutes, until fluffy. Spray a small non-stick skillet with olive oil. Over medium heat, cook the “batter” for about 4 minutes on one side. Carefully flip it and then cook the other side for 2 more minutes.