Steps
- Beat 2 large eggs, 3 tablespoons of ground almonds, and 2 tablespoons of water until combined.
- Heat a little of 2 teaspoons of canola oil in a large nonstick skillet over medium heat. Swirl in enough batter to cover the base thinly.
- Cook for about 2 minutes, until set on top and golden underneath, without flipping. Slide onto a plate and repeat with the remaining batter and oil.
- Top with 1 pitted and lightly crushed avocado, 2 pitted sliced nectarines, and seeds from ½ pomegranate. Squeeze over ½ lime.