INGREDIENTS
3⁄4 cup blanched almond flour
3 tablespoons coconut flour
2 tablespoons monk fruit sweetener (1 to 1 sugar equivalent)
1 tablespoon psyllium, husk
1⁄4 teaspoon salt
1 teaspoon baking powder
3 large eggs
2 -3 tablespoons unsweetened almond milk
1 -2 tablespoon coconut oil
1 teaspoon vanilla extract
DIRECTIONS
Combine all dry ingredients in a mixing bowl and blend well making sure there are no lumps. Add wet ingredients, but only put one tablespoon of the oil and almond milk at first. Mix well and then wait for a few minutes because it takes the psyllium husk and coconut flour a few minutes to absorb the wet ingredient. Stir again and add more almond milk until it is the right consistency for pancake batter.
Heat a large non-stick skillet to medium, and pour in two four inch diameter pancakes. These will not develop the little holes and bubbles quite the same as regular pancakes. When you see a little bit of that it is time to flip them. I burned my first ones because I waited too long to flip them. You might also need to reduce the heat to medium low or low depending on your stove. Repeat with two pancakes each three times until you have three pancakes on each plate. I like them with butter and monk fruit syrup.
These are the best when you add blueberries to them! Or topped with chopped pecans like I have them in the photo.