Ingredients
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 2 tbsp keto-friendly sweetener (e.g., erythritol or monk fruit sweetener)
- Butter or coconut oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well.
- Mix Wet Ingredients: In another bowl, whisk together the eggs, almond milk, melted butter (or coconut oil), vanilla extract, and sweetener.
- Combine: Pour the wet ingredients into the dry ingredients. Stir until well combined. The batter should be thick but pourable. If it’s too thick, you can add a bit more almond milk.
- Heat Pan: Heat a non-stick skillet or griddle over medium heat. Add a little butter or coconut oil to the pan.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes on the other side until golden brown.
- Serve: Serve warm with your favorite keto-friendly toppings, such as butter, sugar-free syrup, fresh berries, or whipped cream.
Tips
- Consistency: If the batter is too thick, add a bit more almond milk until it reaches the desired consistency.
- Even Cooking: Cook pancakes on medium heat to ensure they cook evenly without burning.
