These yummy keto pancakes are easy to make and can be stored in the fridge for a week.

5 large eggs
1 cup blanched almond flour
1/4 cup coconut flour
3 tablespoons of stevia or any healthy sweetener (I used erythritol)
1/3 cup non-dairy milk (almond milk, hemp milk etc.)
1/4 cup olive oil
1 tsp vanilla extract
1/4 teaspoon sea salt
1 teaspoon baking powder

1. Blend or whisk by hand all the ingredients until they are smooth.
2. Preheat an oiled pan on the stove in medium heat. Drop a spoonful of batter on the pan, spread it gently in a circle, cover for a minute and cook. When bubbles appear, flip and cook another minute or two till brown,
3. Serve hot with butter or sugar free syrup. Enjoy!

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