Mom’s Low Carb Keto Pancakes

These pancakes look and taste great. So easy to make too.

• Ready In: 15 mins
• Serves: 8
• Yields: 8 Each

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

Directions

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