1 egg

1 cup ground almonds (almond flour)

1/2 to 1 cup of heavy cream

Pinch of salt

optional toppings of choice

Butter for frying

Whisk the egg in a measuring cup, then mix in the almond flour and salt; add enough cream to get a good pancake batter consistency and mix well. Heat a tablespoon of butter in a small frying pan on medium high. 

When the butter begins to foam, spoon about 1/4 of the mixture into the center of the pan and spread out to about 4-inches diameter; continue to cook for a minute or so until the edges look dry, then carefully flip over and cook for another minute until set.