• 1 cup Wholesome Yum Blanched Almond Flour (blanched & finely ground recommended)
  • 1/4 cup Wholesome Yum Coconut Flour
  • 2-3 tbsp Besti Erythritol (or any sweetener of choice)
  • 1 tsp Gluten-free baking powder
  • 5 large Egg
  • 1/3 cup Unsweetened almond milk (or any milk of choice; may need more – see instructions)
  • 1/4 cup Avocado oil (or any neutral tasting oil that is liquid at room temperature)
  • 1 1/2 tsp Vanilla extract (optional, but recommended)
  • 1/4 tsp Sea salt (optional, but recommended)
  1. Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If it’s too thick, add a little more milk. Don’t add too much, or the pancakes will be too “wet”.)
  2. Preheat an oiled pan* on the stove over medium-low to medium heat. Drop the batter onto the hot pan and form into circles. Cover and cook about 1.5-2 minutes, until bubbles start to form. Flip and cook another 1.5-2 minutes, until browned on the other side. Repeat with the rest of the batter.
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