Keto Almond Flour Pancakes

In a mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and a pinch of salt.

In another bowl, whisk the eggs, almond milk, melted butter or coconut oil, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir until you have a smooth pancake batter. Let it sit for a few minutes to allow the coconut flour to absorb some moisture and thicken the batter.

Preheat a griddle or non-stick pan over medium-low heat. Grease it lightly with cooking spray or butter.

Pour 1/4 cup of the pancake batter onto the griddle for each pancake. Use the back of a spoon to spread the batter into a circular shape if needed. Cook for about 2-3 minutes on each side, or until you see bubbles forming on the surface and the edges start to firm up. Flip and cook the other side until golden brown.

Remove the Keto Almond Flour Pancakes from the griddle and serve them warm. Top with your favourite keto-friendly toppings like sugar-free syrup, fresh berries, or whipped cream.