(Camila Kost's version)
INGREDIENTS
(6 servings)
▪️ 120 g of almond flour
▪️ 30 g of coconut flour 🥥
▪️ 30 g of erythritol
▪️ 5 eggs 🥚
▪️ ⅓ cup almond milk (unsweetened)
▪️ ¼ cup coconut oil
▪️ 1 teaspoon of baking powder
▪️ 1 teaspoon of vanilla essence
▪️ 1 pinch of salt 🧂
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👩🍳 PREPARATION
1. Mix all the dry ingredients in a large bowl 🥣: almond flour , coconut flour , erythritol, baking powder and salt.
2. Add and combine the wet ingredients: eggs, almond milk, coconut oil and vanilla essence. If it's too thick, add a little almond milk, and if it's too thin, add a little more coconut flour.
3. Heat a skillet over medium heat 🔥 with butter 🧈 and pour the batter, a large spoonful at a time, in circles. Cook for 2 minutes ⏲ or until bubbles form, then flip. Cook for another 2 minutes and remove.
4. Repeat until you finish the batter (you should get about 6 pancakes).
5. Enjoy! 😋
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💡 TIP: Serve with butter 🧈 or berries. You can substitute the erythritol with 2 to 3 packets of stevia.
