Almond flour and coconut pancakes

(Ketogenic recipe)

Ingredients (for 16 small pancakes):

1/2 cup coconut flour

1/3 cup almond flour

1 1/2 teaspoons baking powder

4 tablespoons of finely ground flaxseed mixed with 12 tablespoons of water

1 tablespoon melted virgin coconut oil

1/3 cup coconut milk

1 teaspoon vanilla extract

A pinch of Himalayan salt

1-2 tbsp ghee/butter for dairy eaters (per serving)

A splash of yacon honey per pancake

Preparation :

1. In a deep bowl mix the coconut flour, almond flour, baking powder and salt.

2. Slowly add the wet ingredients: flaxseed previously mixed with water, coconut oil, milk and vanilla. Mix well until you achieve a smooth consistency. (If the dough seems a little dry, add a little more milk until you achieve the desired consistency).

3. Heat a frying pan over medium heat. Add ghee/butter until melted, then add 1/4 cup of the batter. Cook for one minute on each side until golden brown.

4. Spread a little ghee or butter and a dash of yacon honey.