Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional)
- 2 large eggs
- 1/3 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil or butter
- Low-calorie sweetener to taste (optional)
Instructions
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and cinnamon.
- In a separate bowl, beat the eggs, almond milk, vanilla extract, and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
- Let the batter rest for 2–3 minutes to thicken slightly.
- Heat a non-stick skillet over medium-low heat and lightly grease if needed.
- Pour small portions of batter onto the skillet and cook for 2–3 minutes until bubbles form.
- Flip carefully and cook for another 1–2 minutes until golden brown.
- Serve warm with fresh berries or a sugar-free syrup.
Tips
- Use finely ground almond flour for the fluffiest texture.
- Cook on medium-low heat to prevent burning.
- Add a tablespoon of chia seeds for extra fiber.
- Top with fresh strawberries, blueberries, or a dollop of Greek yogurt.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.