Fluffy Low Carb Gluten Free Pancakes

• 1 1/2 tablespoons heavy cream
• 1 large egg
• 3 1/2 tablespoons water
• 1/4 cup oat flour, sifted
• 2 tablespoons coconut flour, sifted
• 1/4 teaspoon aluminum-free baking powder
• 1/4 teaspoon sea salt
• 1/8 teaspoon pure stevia extract

1. Heat a nonstick pan (yes, I use nonstick and refuse to apologize) to medium heat, or until a drop of water sizzles and "dances" around the skillet. You don't have to grease it.
2. When measuring oat or coconut flour, sift a bit of it (or whisk it until the lumps are broken up), and lightly spoon the amount called for into a tablespoon or quarter cup measure. Level off with a knife.
3. Whisk together egg and cream, and add dry ingredients.
4. Whisk batter very well until there are no longer lumps.
5. Let it sit for a minute or two to thicken up.
6. Pour or scrape batter on to skillet, and cook until bubbles appear on surface of pancake.
7. Flip and cook other side for about 30 seconds.
8. Serve with butter and sugar-free maple syrup, or a bit of honey, if desired.

heavy cream, egg, water, flour, coconut flour, aluminum, salt

Taken from www.food.com/recipe/fluffy-low-carb-gluten-free-pancakes-417731 (may not work)