Keto Fluffy Pancakes

In a large bowl, whisk together the eggs, almond milk, melted butter (or coconut oil), and vanilla extract until well combined.

In a separate bowl, combine the almond flour, coconut flour, erythritol (or monk fruit sweetener), baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few small lumps are fine.

Heat a non-stick griddle or large skillet over medium-low heat and lightly grease with butter or coconut oil.

Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 3-4 minutes per side, or until golden brown and cooked through.

Serve immediately with your favorite keto-friendly toppings like sugar-free syrup, berries, or whipped cream.