(Servings: 4 to 5; Time: 20 minutes)
⭕ ¾ cup almond flour
⭕ ¼ cup coconut flour
⭕ 1 scoop vanilla bone broth protein or keto collagen powder
⭕ 1 teaspoon baking powder
⭕ ¼ teaspoon sea salt
⭕ 3 eggs
⭕ ¼ cup coconut cream
⭕ 1 teaspoon monk-fruit sweetener
⭕ 3 tablespoons water
⭕ 1 tablespoon coconut oil, melted
⭕ ¼ cup almond butter (optional)
✅ In a large bowl, mix together the almond flour, coconut flour, bone broth protein, baking powder, and sea salt. Set aside.
✅ In a medium bowl, beat together the eggs, coconut cream, and monk-fruit sweetener with a fork or whisk. Beat for 30 seconds for ultimate fluffiness.
✅ Incorporate the egg mixture into the flour mixture, stirring well.
✅ Add the water and coconut oil and stir until the batter thickens.
✅ In a large greased skillet over medium heat, add the batt by the spoonful.
✅ Let each pancake sit for 3 to 4 minutes before flipping. They are ready to flip when they are easily lifted from the pan with a spatula.
✅ Flip and cook for another 2 to 3 minutes.
✅ Melt the almond butter (if using) and pour over the top.