Prep Time: 10 Mins
Cook Time: 15 Mins
Servings: 4 servings
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon sugar or sweetener of choice (optional)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs (at room temperature)
- 1/2 cup milk (dairy or non-dairy, as preferred)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon cooking oil or butter (for cooking)
Instructions
🥄 Instructions:
- In a mixing bowl, whisk together the almond flour, coconut flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, beat the eggs, then add milk and vanilla extract. Mix well.
- Combine the wet and dry ingredients, stirring until just combined (do not overmix).
- Preheat the skillet over medium heat and add cooking oil or butter.
- Pour approximately 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more oil/butter as needed.
- Serve warm with desired toppings.