Pancake Recipe below

This Keto Pancake Recipe has the perfect combination of both almond and coconut flours which leads to a better texture. Pancakes are great to have as a breakfast option 

Servings: 8 pancakes each sized 8cm

Ingredients: * = available here at the Keto Store 
1 Tablespoon of Butter 
50g (1/2 Cup) Almond Flour*
1 Tablespoon Coconut Flour* 
1/2 teaspoon Baking Powder* 
1 Tablespoon Monkfruit Erythritol Sweetener*
3 eggs 
1/4 Cup Milk of choice 
1 teaspoon Vanilla essence or Vanilla Flavour It Inulin*
Salt
Small amount of deodorised coconut oil or neutral tasting oil for frying

Macros: per 8cm pancake Net Carbs 1.1g Fat 3.5g Protein 1.8g  Fibre 1.3g  energy 191kJ 

Method: 
1 -  Melt 1 Tablespoon of butter in the frying pan 
2 -  In a large mixing bowl place 50g (1/2 Cup) Almond Flour, 1 Tablespoon Coconut Flour, 1/2 teaspoon Baking Powder, 1 Tablespoon Monkfruit Erythritol Sweetener and whisk to combine.  
3 - Crack 3 eggs into the bowl and whisk. When it gets too firm add 1/4 Cup of milk. 
4 - Add in 1 teaspoon of vanilla essence or vanilla inulin and a pinch of salt. 
5 - Whisk batter until smooth
6 - Tip the melted butter from the frying pan and whisk to incorporate into the batter. 
7 - Add oil to any residual butter left in the frying pan return to a medium to low heat.
8 - Drop the batter onto the hot pan and form into circles.
9 - Once bubbles start to form, flip over and cook on the other side.  
10 - Repeat with the remainder of the batter 

These pancakes go really well with your home made sugar-free Maple Syrup.