Method

Dry ingredient mixing: In a large mixing bowl, whisk together the blanched almond flour, coconut flour, sweetener, baking powder, and salt until well combined.

Wet ingredient preparation: In a separate bowl, beat the eggs and mix in the unsweetened almond milk, and vanilla extract.

Batter combining: Gradually add the wet ingredients to the dry ingredients, whisking continuously until the batter is smooth. If the batter appears too thick, incorporate a little more almond milk to reach the desired consistency.

Skillet preparation: Preheat a lightly oiled large non-stick skillet over medium-low to medium heat.

Initial cooking: Pour the batter onto the hot skillet, forming it into circles. Cover with a lid and cook for approximately 1.5 to 2 minutes, or until bubbles form around the edges.

Flipping and finishing: Flip the pancakes and cook uncovered for an additional 1.5 to 2 minutes, or until the other side is golden brown.

Continuing process: Repeat the process with the remaining batter.

Serving: Serve the pancakes topped with a cube of butter and/or your preferred Maple Syrup, Keto-Friendly, Strawberry Jam, Keto-Friendly or Chocolate Spread, Keto-Friendly.

Refrigerate: Store cooked pancakes in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Place pancakes in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags for up to 2 months. Reheat directly from frozen in toaster or microwave.