Chia pancakes

Almond milk (unsweetened), Water, Almond flour, Coconut flakes or flour, Erythritol, Coconut oil, Chia seeds, Apple cider vinegar, Vanilla, Baking powder without starch, Sea salt

Combine the dry ingredients: 5 min. Mix: 5 min. Let it stand: 5 min. Mix: 5 min. Fry: 25 min.

Combine the dry ingredients:

• almond flour (50 g);
• coconut flour (30 g);
• erythritol (2 tbsp);
• baking powder (1 tsp);
• sea salt (1/2 tsp).

In a separate bowl, melt coconut oil (2 tbsp) and mix it with almond milk (120 g), apple cider vinegar (1 tsp), and vanilla (1 tsp).

In a small bowl, mix ground chia seeds (2 tbsp) with water (4 tbsp) and let sit for 5 minutes to swell.

Once the chia seeds have swollen, add them to the liquid ingredient mixture, then combine with the dry components.

Thoroughly mix the batter to achieve a uniform consistency.

Heat a skillet over medium heat and add 1 tsp of coconut oil for frying.

Once the oil is melted, pour 1/4 of the batter into the skillet and cook until golden brown on both sides. Repeat this process with the remaining batter.