Preheat oven to 350F (Put your 8″ or similar-sized cast iron pan in the oven to get hot)
1 cup blanched almond flour
3.5 tablespoon flaxseed meal
1/2 teaspoon whole flaxseeds
1/4 teaspoon salt
1/2 teaspoon baking soda
1.5 teaspoons xanthan gum
3 tablespoons butter or ghee, melted
1/2 teaspoon apple cider vinegar
1/4 cup yogurt (or coconut cream)
Mix together all dry ingredients (except whole flaxseeds)
Let melted butter/ghee cool (5 mins or so), then mix it with the eggs, ACV and yogurt.
Using a rubber spatula, slowly fold and incorporate the wet ingredients into the dry to form a batter. Do not over mix.
Carefully (IT’S HOT) remove your cast iron skillet from the hot oven and generously run a pat of butter around the bottom and sides.
Pour batter into cast iron pan and smooth out using the spatula or a spoon. Sprinkle whole flax seeds on top.
Bake at 350F for 20-25 mins or until top is brown and center toothpick comes out clean.
Serve and enjoy.