Ingredients
The following ingredients have 12 Servings
- 6 eggs (room temperature)
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 cup unsweetened almond milk
- 1/2 tsp vanilla extract
Instruction
- Preheat an electric skillet to medium heat. Spray or oil as necessary to prevent sticking.
- Whisk eggs together in a mixing bowl with milk and vanilla.
- Add almond, coconut flour (measured properly) and baking powder folding together until smooth. Do not overmix or you will get less pancakes.
- Scoop 1/4 cup of the batter onto the pan to form one pancake. Repeat for remaining batter.
- Cook 2-3 minutes then flip and cook another 2-3 minutes until golden brown on both sides. Note you may not see bubbles on the first side as the batter is thicker. Don't wait for bubbles to flip the pancakes.
- Once cooked, transfer to a wire baking rack to cool a bit before serving.
- Store in the refrigerator up to 1 week or freezer 1 month.
