Almond flour Coconut flour Golden flaxseed meal Baking soda Xanthan gum Salt Monkfruit/allulose blend Unsalted butter Egg Full-fat buttermilk Vanilla extract Coconut oil, for the pan
Per Serving: 252kcals, 20g fat, 9g protein, 4g fiber, 5g net carbs
Whisk together the almond flour, coconut flour, golden flaxseed meal, baking soda, xanthan gum, salt, and monkfruit/allulose blend in a medium bowl.
Add the melted butter, egg, buttermilk, and vanilla extract. Stir to combine.
Let the batter rest for 5 minutes (it will thicken).
Heat a nonstick skillet over medium heat. Brush a little coconut oil inside, and then use a 1/4-cup measuring spoon to scoop the batter into the hot skillet. Turn the heat down to medium-low and place a piece of foil on top.
Cook until golden on the first side, about 60 to 70 seconds. Use a thin metal spatula to flip the pancake(s). Cook until golden on the second side, about 15 to 20 seconds.
Fluffy sweet pancakes with a slight buttermilk tang and hint of vanilla.