INGREDIENTS1 cup almond flour¼ cup coconut flour1 tbsp psyllium husk powder, optional2 tbsp sweetener, or to taste¼ tsp salt2 tsp baking powder1/2 tsp xanthan gum, optional5 eggs4 tbsp butter, melted½ cup water or almond milk, or more as needed
INSTRUCTIONS1. In a mixing bowl, whisk together almond flour, coconut flour, psyllium husk powder, sweetener, salt, baking powder, and xanthan gum.
2. Add eggs, melted butter, and water, and whisk until smooth. Let the batter rest for 5 minutes. If you feel the batter is too thick, add more water one tablespoon at a time until the batter is thick but pourable. Whisk until smooth.
3. Heat a nonstick skillet over medium-low heat, and spray with cooking spray. Pour in ¼ cup of batter. If you need to, you can spread the batter out a bit with a spatula or the back of a spoon.
4. Cook for 2-3 minutes, until you see bubbles around the edge of the pancake and the pancake is set enough to flip. Flip and cook 2 more minutes, or until the pancake is cooked through. Transfer to a plate and continue with the rest of the batter. If you like, you can keep the cooked pancakes in a low oven to keep warm while you cook the rest of the pancakes.
5. Serve topped with butter, sugar-free syrup, blueberries, toasted unsweetened coconut, or keto chocolate chips!
106 cals, 9g fat, 4g protein, 3g total carbs, 2g fiber, 1g net carbs.
Makes 10, Serving size 1