- 1 cup almond flour
- 2 Tablespoons coconut flour
- 1/8 cup sweetner (erythritol or monkfruit)
- 2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg
- 3/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Makes 6 to 8 pancakes 4″ in diameter
1. In a large bowl combine the almond flour, coconut flour, sweetener, baking powder, baking soda and salt.
2. Make a well in the center of the dry ingredients and add the almond milk, egg and vanilla extract.
3. Whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth You may have a couple of lumps.
** If the batter is too thick add almond milk one tablespoon at a time until reaching the desired consistency.
4. Set the batter aside and allow it to rest while preheating the pan /griddle.
5. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
6. When the underside of the pancake is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter
Use the first pancake as a tester to make sure the heat and consistency is right for these pancakes.
This recipe does well with pancakes that are 3 to 4″ in diameter or silver doller sized pancakes. Larger pancakes end up uncooked and gooey in the center.
These can be frozen and reheated in the microwave like the ones at the store.
Serve with berries and cream or try low carb syrups. I like: