- 1 cup almond flour
- 1/4 cup coconut flour
- 2 Tbsp erythritol
- 1 tsp baking powder
- 6 eggs, lightly beaten
- 6 Tbsp unsweetened almond milk
- 1 tsp vanilla extract
- Combine the dry ingredients in a bowl; set aside.
- Combine the wet ingredients into a bowl and mix thoroughly. Slowly mix the wet ingredients into the dry ingredients.
- Heat a griddle or nonstick skillet over medium-low heat until hot. Pour ¼ cup of the batter onto the griddle and cook for 1 minute. Flip the pancake and cook for 1 minute more.