Keto Fluffy Pancakes

Ingredients

• 1 cup almond flour
• 2 tablespoons coconut flour
• 2 tablespoons powdered erythritol (or your preferred keto-friendly sweetener)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk (or coconut milk)
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or coconut oil (plus more for cooking)

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt.
2. Add Wet Ingredients: In a separate bowl, whisk the eggs, almond milk, vanilla extract, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and mix until a thick batter forms. Let the batter sit for 2-3 minutes to thicken.
3. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium-low heat and grease it lightly with butter or coconut oil.
   • Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges are set. Flip and cook for another 1-2 minutes, or until golden brown.
   • Adjust the heat as needed to ensure the pancakes don’t burn.
4. Serve: Stack the pancakes on a plate and serve warm. Top with sugar-free syrup, fresh berries, or a dollop of whipped cream.

Tips

• Make Them Extra Fluffy: Add 1/4 teaspoon of xanthan gum to the batter to improve texture.
• Flavor Variations: Add a dash of cinnamon or a few sugar-free chocolate chips for variety.