Ground almonds, eggs and cream cooked in the microwave make these pancakes soft and moist without the need for plain flour.
Put the egg in to begin with, skip the microwave, double the dry ingredients, use coconut oil, vanilla almond milk vs cream, cook like a crepe in a 10" frypan on about 4/10 heat, cut in quarters to turn, makes 'em stronger, more like a pancake, easier to work with. - 12 Oct 2016 (Review from Allrecipes US | Canada)
These were very thin and had little crater-like indentations. My batter thickened in the microwave at the 2 minute mark. I used 2 T. batter per pancake which made 4 in all. I could not cook them on medium high, or they would have burned. The time frame for cooking each pancake was less as well. All that said, let's face it, strawberries and syrup make anything much more palatable. In the end, breakfast was tasty and low-carb and will hold me well till lunch. - 17 Mar 2016 (Review from Allrecipes US | Canada)
I didn't have all of the ingredients. So I substituted. I used wheat flour, almond milk, half and half, coconut oil and almond extract. After I microwaved, it was lumpy almost like oatmeal. They looked great but tasted horrible. Watery. I topped with fruit and whipped cream which helped tremendously. I may try them again with some changes. - 27 May 2017 (Review from Allrecipes US | Canada)