Flaxseed and almond flour keto pancakes

Almond and flaxseed pancakes made in this way are slightly thicker than thick pancakes. To make the almond flour dough thick enough, add a little coconut flour.

Ingredients

• ½ cup almond flour
• ½ cup flaxseed flour
• 4 things. chicken eggs
• 5 table. spoon. Coconut oil
• ½ cup coconut milk
• 2 table. spoon. erythritol
• 2 table. spoon. butter
• 1 table. spoon. coconut flour
• 1 tea spoon. baking powder
• ½ tea spoon. nutmeg
• ½ tea spoon. cinnamon
• 1 pinch salt

Directions

1. In an easy-to-mix bowl, add almond flour, flaxseed, erythritol, salt, and baking powder.
2. Stir dry ingredients to distribute everything evenly.
3. Add 4 eggs to dry ingredients, mix all ingredients.
4. Add 4 tablespoons of coconut oil and coconut milk. Stir the dough well for a thinner and more fluid consistency.
5. Add coconut flour and spices. Stir them well until the ingredients are distributed in the dough.
6. Preheat a skillet over medium heat, add 2 tbsp. l. butter, 1 tbsp. l. coconut oil, stir to melt.
7. Add a few scoops of pancake batter until the pan is full. Portion of dough = 1⁄4 cup.
8. Saute the pancakes over medium heat until the top begins to bubble. Turn the pancakes over and fry on the other side until the crust is lightly browned (about 2 minutes).
9. Serve the pancakes with any keto-friendly sauce. For example, with maple syrup.