Keto Almond Flour Pancakes

Directions

• In a bowl, whisk together almond flour, coconut flour, baking powder, and a pinch of salt until well combined.
• In a separate bowl, beat the eggs and then add almond milk, melted butter or coconut oil, and vanilla extract. For a touch of sweetness, you can include stevia or erythritol to your taste.
• Slowly incorporate the wet ingredients into the dry ingredients, stirring until you achieve a smooth batter. Let the batter rest for a couple of minutes.
• Heat a non-stick skillet or griddle over medium-low heat. Grease it lightly if needed.
• Ladle a small amount of batter onto the skillet to form a pancake. Use the back of the ladle to spread it into a round shape.
• Cook until small bubbles appear on the surface, around 2-3 minutes. Gently flip the pancake and cook for another 1-2 minutes until golden brown.
• Repeat the process for the remaining batter, adjusting the heat as necessary.
• Serve the keto pancakes warm and top with your favorite low-carb accompaniments. Sugar-free maple syrup, a dollop of whipped cream, fresh berries, or chopped nuts are all great options.