2/3cupAlmond Milkand non-dairy and low-cab milk will work
In a large mixing bowl, whisk the almond flour, coconut flour, stevia, baking powder, and salt together and set aside.
Using a smaller bowl beat the eggs, almond milk, oil, and vanilla extract together until smooth. Pour the wet ingredients into the dry and continue to whisk them until slightly smooth (some lumps are okay).
If the batter is too thick to pour then add more milk 1 tablespoon at a time to make it thinner.
Warm a large pan with a flat bottom on the stove over medium heat. Using a 1/4 cup measuring cup or a ladle spoon the batter out into the pan. Once the batter begins to bubble and firm flip the pancake and allow it to cook on the other side. Repeat with the rest of the batter.
Originally posted January 31, 2020Updated January 10, 2023