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
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.