Ingredients:

96 g almond flour

30 g coconut flour

2-3 tbsp sweetner

1 tsp gluten-free baking powder

5 large eggs

78 ml unsweetened almond milk

59 ml avocado oil

1 1/2 tsp vanilla extract (optional)

1/4 tsp sea salt

Method:

Walden Farms Pancake Syrup

Whisk all ingredients together in a bowl until smooth. (If the batter is too thick, add a little more milk. Don't add too much!)

Heat a non-stick skillet to medium heat. Drop the batter onto the pan. Cook about 1 ½ -2 minutes, or until bubbles start to form. Flip and continue to cook until pancake is browned on the other side.

Repeat with the rest of the batter.

Drizzle with Walden Farms Pancake Syrup and serve.