Mom’s Low Carb Keto Pancakes

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

Instructions

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.