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-1 pastured egg
-1 cup A2 casein milk 
-1/2 cup cassava flour
-1 tablespoon monk fruit sweetener
-1/2 teaspoon ground cinnamon 
-3 tablespoons homemade, French, or A2 casein butter or ghee, melted

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1. Spray a Lodge cast iron griddle with olive oil or rub with butter and warm over medium heat.

2. Whisk the egg and half of the milk in a bowl for 1 minute. 

3. Whisk in the flour, cinnamon, and sweetener.

4. Add the melted butter and the rest of the milk and whisk until smooth. The batter should be very thin.

5. Pour about 1/4 cup of the batter into a think layer onto the hot griddle (use less for smaller pancakes).

6. Cook until the pancake sets and begins to brown around the edges, about 1 minute. 

7. Flip the pancake and cook the other side for about 1 minute.

8. Continue the same process until all of the batter has been used.

9. Drizzle with homemade hazelnut spread or melted chocolate, fold, and enjoy! 

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