INGREDIENTS

• 1 cupWholesome Yum Blanched Almond Flour (blanched & finely ground recommended)
• 1/4 cupWholesome Yum Coconut Flour
• 2-3 tbspBesti Erythritol (or any sweetener of choice)
• 1 tspGluten-free baking powder
• 5 large Egg
• 1/3 cupUnsweetened almond milk (or any milk of choice; may need more – see instructions)
• 1/4 cupAvocado oil (or any neutral tasting oil that is liquid at room temperature)
• 1 1/2 tspVanilla extract (optional, but recommended)
• 1/4 tspSea salt (optional, but recommended)

INSTRUCTIONS

Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If it’s too thick, add a little more milk. Don’t add too much, or the pancakes will be too “wet”.)

Preheat an oiled pan* on the stove over medium-low to medium heat. Drop the batter onto the hot pan and form into circles. Cover and cook about 1.5-2 minutes, until bubbles start to form. Flip and cook another 1.5-2 minutes, until browned on the other side. Repeat with the rest of the batter.

Nutrition Facts