These pancakes are high in protein and full of fiber, making it a great option for people sticking to a low-carb diet. Top-off with some sugar-free syrup and you're in for a treat!
Prep Time5 mins
Cook Time30 mins
Whisk together the water, oil, vanilla extract, and salt.
Add the almond flour, coconut flour and baking powder. Mix well, or use a blender).
Let batter rest for 10 minutes. Heat pan over medium-high heat.
Pour batter into pan (making pancakes about 3-4 inches wide) and flip after 2-3 minutes or when the edges are dry.
Flatten out the batter with a backside of a spoon if the pancake does not spread out on the pan.
The coconut flour is added into this almond flour pancake recipe to naturally sweeten it. Since the coconut flour tends to soak up the liquid in the batter, you can add more water as needed to thin out the batter. Be aware though that this will result in flatter, less puffy pancakes.
Don't make the pancakes any bigger than 4 inches wide, otherwise they may break in half when you flip them.