Holly Furtick


  • 1 1/2 cup almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 1/4 cup milk
  • 1 tbsp butter
  • 4 packets of Splenda
  • 1 tsp vanilla
  • 1/4 tsp Apple cider vinegar


  • Preheat griddle to medium-low heat. I have an electric skillet I like to use.
  • Mix everything together except the flour. Whisk until blended and bubbly.
  • Add flour until blended.
  • I like to put about 1/2 tsp of butter on each spot on the pan where I will put a pancake. Once melted, spoon about 1/3 c of batter onto the melted butter.
  • Add blueberries (or chocolate chips) or bananas onto the batter side of each pancake.
  • After about 2-3 minutes, flip the pancake. Cook for 2-3 more minutes and enjoy!
  • Notes:
    • These pancakes are NOT easy to flip.
    • These pancakes are not very pretty, but they do taste good.
    • These pancakes are difficult to tell if they are done. I pretty much guess.
    • If you would like to try the recipe that uses applesauce instead of milk, it is here.

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