Keto Pancakes

Ingredients:

• 1 cup almond flour
• 2 tbsp coconut flour
• 2 tsp baking powder
• 3 large eggs
• 1/3 cup unsweetened almond milk (or any low-carb milk substitute)
• 2 tbsp melted butter (or coconut oil for dairy-free)
• 1 tsp vanilla extract
• 1 tbsp erythritol or another keto-friendly sweetener (optional)
• A pinch of salt
• Butter or oil for cooking

Instructions:

1. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, erythritol, and salt until well combined.
2. Combine Wet Ingredients: In a separate bowl, beat the eggs. Add the almond milk, melted butter, and vanilla extract to the eggs and mix well.
3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Let the batter sit for a few minutes to thicken.
4. Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to the pan.
5. Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
6. Serve: Serve the pancakes hot with your favorite keto-friendly toppings, such as butter, sugar-free syrup, berries, or whipped cream.