Mom’S Low Carb Keto Pancakes - cooking recipe

Ingredients

1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking powder
2 tablespoons erythritol (sugar substitute)
6 large eggs
6 tablespoons milk
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt

Preparation

Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If too thick, add more milk).
Preheat an oiled pan on stove over medium-low heat.
Drop 1/4 cup batter onto hot pan and form into circles. ( I love to add blueberries at this point).
Cover and cook about 1-1/2 to 2 minutes, until bubbles start forming.
Flip and cook another 1-1/2 to 2 minutes until browned on the other side.
Repeat with the rest of the batter.
*makes 8 pancakes.