½cupalmond milk or coconut milk + ½ teaspoon apple cider vinegarmixed in separate bowl
1teaspoonGF vanilla extract
¼teaspoonbaking soda
teaspoonSweetener of choice: 2 pure maple syrupor for low carb use 2 teaspoon erythritol or other low carb sweetener equivalent.
1tablespoonbutter or coconut oilmelted
⅛teaspoonsea salt *optional
Instructions
In a large mixing bowl combine all the pancake ingredients: ⅓ cup coconut flour, ⅓ cup almond flour, 3 eggs, the½ cup almond milk and ½ teaspoon vinegar mixture, 1 teaspoon vanilla extract, ¼ teaspoon baking soda, sweetener of choice, 1 tablespoon melted butter or coconut oil, ⅛ teaspoon sea salt. Mix together until thoroughly combined.
Heat a large lightly greased griddle or skillet on stove top to medium high heat. Make sure griddle is heated before pouring batter.
Spoon or pour pancake batter onto griddle, and wait a couple minutes or until batter starts to bubble. Turn pancakes with spatula turner and cook other side until middle is done. May need to adjust heat at this point, depending on if pancakes are burning or taking too long to cook.
Once each pancake is done, I put them on an oven safe plate in the oven on warm (185 F) to keep them warm while making the others, and to get the any slightly underdone pancake centers completely done as well.
Remove from oven and serve with condiments of choice.
Notes
Nutritional Data for Low Carb Version (with erythritol): Servings: 8 pancakes, Serving size: 1 medium size pancake out of 8, Cal: 81, Carbs: 4 g / Net Carbs: 2 g, Fiber: 2 g, Fat: 6 g, Protein: 3 g, Sugar: 1 gNutritional Data for Paleo Version (with maple syrup sweetener): Servings: 8 pancakes, serving size: 1 medium size pancake, Cal: 85, Carbs: 5 g / Net Carbs: 3 g, Fiber: 2 g, Fat: 6 g, Protein: 3 g, Sugar: 2 g*all nutritional data are estimates based on the products I used*