Ingredients
1 cup blanched almond flour
1/4 cup coconut flour
2 tbsp erythritol or monk fruit sweetener
1 tsp baking powder
1/4 tsp sea salt
5 large pasture-raised eggs (Grade AA)
1/3 cup unsweetened almond milk
1/4 cup avocado oil
1 ½ tsp vanilla extract (optional)
Instructions
1. In a bowl, whisk together almond flour, coconut flour, baking powder, salt, and sweetener.
2. In another bowl, beat eggs, almond milk, avocado oil, and vanilla until combined.
3. Pour the wet into the dry ingredients and mix until smooth. Let rest for 10 minutes.
4. Preheat a greased skillet over medium heat.
5. Scoop 1/4 cup of batter for each pancake, spreading gently into a circle.
6. Cover with lid and cook 2–3 minutes until bubbles appear.
7. Flip and cook 1–2 minutes more until golden.
8. Serve warm with sugar-free syrup or desired toppings.
Notes
Letting the batter rest ensures better texture.
Use a lid while cooking to help the pancake rise.
Store leftovers in fridge up to 5 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 3 pancakes
- Calories: 210
- Sugar: 1g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 165mg