Pancakes

Combine almond flour (90 g), coconut flour (30 g), erythritol (3 tbsp), baking powder (1 tsp), and salt (a pinch).

Add egg (1 pc), milk (80 ml), and olive oil (40 ml).

Mix the batter until smooth.

Thin the batter with a little milk if necessary.

The batter should be thick but pourable. Do not add too much milk.

Heat a skillet and grease it with a small amount of oil.

Drop the batter in portions to make one pancake at a time. Cook covered over medium heat for 2–3 minutes until bubbles form.

Flip and cook for another 1–2 minutes until golden brown.