Saturday Morning Pancakes

• 4 eggs
• 1 cup almond or coconut milk
• 2 teaspoons vanilla extract
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 5 packets truvia
• 1 teaspoon baking soda
• 1/2 teaspoon salt

1. Blend the eggs in a medium bowl until frothy, then mix in the milk and vanilla extract.
2. In a separate large bowl, combine the coconut flour, almond flour, truvia, baking soda and salt.
3. Blend wet ingredients into dry. Make sure the batter is well blended and there are no lumps. Let your batter sit for about 3-5 minutes to thicken. (*Side note: you will know when your batter is the right thickness by stirring the batter with a spoon and holding it above the bowl. The batter should drip down, but slowly in a semi-thick consistency)
4. While your batter is setting, grease your griddle or pan with non-stick cooking spray or butter. Set to medium to medium-high heat.
5. Using a ladle, pour small circles of batter onto heated griddle or pan. (Remember, the pancakes should be about 4 to 5 inches in diameter).
6. Let them cook on the one side and do not touch until you start to see the batter bubble slightly. Carefully check the bottom of the pancakes with a spatula and flip when they are a nice tan color.
7. Let cook for another few minutes or until the other side is also a nice tan/brown color. Stack 'em up and serve with sugar free maple syrup, agave nectar or honey. Top with chopped nuts and fresh fruit.

eggs, almond, vanilla, coconut flour, almond flour, packets truvia, baking soda, salt

Taken from food52.com/recipes/20705-saturday-morning-pancakes (may not work)