Pancakes

Combine all the dry ingredients in a deep bowl:

• almond flour – 100 g;
• erythritol – 2.5 tbsp;
• coconut flour – 30 g;
• baking powder – 1 tsp;
• salt – 1/4 tsp, optional;
• vanillin – 1.5 tsp, optional.

Mix and add eggs (5 pcs), almond or coconut milk (75 ml), avocado oil (55 g). Whisk well until you get a homogeneous mass.

If the batter is too thick, add more almond milk to achieve a consistency similar to regular pancakes.

Place a non-stick pan over medium heat to preheat it well.

If you are using a regular pan, grease the surface with coconut oil.

When the pan is heated, pour the batter in small portions, forming circles with a diameter of 6-8 cm.

Cover the pan with a lid and cook the pancakes for 1-2 minutes.

Once bubbles start to appear around the edges, carefully flip them and cook for another 1-2 minutes without the lid until the pancakes are golden brown on the other side.