Ingredients:
Almond flour (1/2cup)
1 tbsp of half and half
2 eggs
Splenda (to taste)
Pinch of baking soda
Topping: blueberries and raspberries and greek yogurt

Instructions:
1. Mix together almond flour, eggs, half and half, splenda and baking soda (if it seems too watery, add a little more almond flour)
2. Heat a skillet on medium heat
3. Pour 1 tbsp of batter onto skillet, flip after about 30-40 seconds (These cook faster than regular pancakes)
4. For topping: mash blueberries and raspberries, add 1/2 tsp of splenda and mix with greek yogurt

~ You can also make these with chocolate chips~