1/2 cup Almond flour (blanched & finely ground)
1/8 cup Coconut flour
1 tbsp Erythritol (or any sweetener of choice)
1/2 tsp Gluten-free baking powder
3 large Eggs
3 tbsp Unsweetened almond milk (or any milk of choice)
1/2 tsp Vanilla extract (optional)
1 pinch Sea salt (optional)
1. Whisk all the dry ingredients in a bowl. Add in the wet ingredients and mix together until smooth. (Batter should be the consistency of typical pancake batter. If it’s too thick, add a little more milk.)
2. Heat the pan over medium-low to medium heat. Add coconut oil or butter.
3. Drop the batter onto the hot pan and form into circles. Cover and cook about 2-3 minutes, until bubbles start to form. Flip and cook another 2-3 minutes, until browned on the other side. Repeat with the rest of the batter.
3. Serve with butter and/or whipped cream on top.