1/2 cup almond flour or soy protein isolate
1/4 cup water
1/4 cup heavy cream
2 ounces blueberries (or 2 ounces crushed macadamia nuts)
1/4 teaspoon salt
Macadamia nut oil
Combine the first six ingredients in a mixing bowl and mix thoroughly with a whisk. (Be careful not to overmix the batter–there should be lumps.) Spray a large skillet or griddle with a light coating of macadamia nut oil. When the oil is hot, pour about 1 tablespoon of the batter onto the griddle or skillet, cooking evenly on both sides (about 1 minute for each). Continue until all the batter is used. Top pancakes with butter and real whipped cream.