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:
Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, erythritol, and salt until well combined.
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.
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.
Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to the pan.
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.
Serve: Serve the pancakes hot with your favorite keto-friendly toppings, such as butter, sugar-free syrup, berries, or whipped cream.
