Keto Pancakes (Fluffy Low Carb Pancakes)

In a large bowl, whisk the almond flour, coconut flour, sweetener, baking powder, eggs, almond milk, avocado oil, vanilla and salt together until smooth. The batter should be the consistency of typical pancake batter, maybe a tiny bit thicker — if it's too thick, add a splash more almond milk, but don't overdo it or the pancakes will be too wet.

Preheat a large, lightly oiled non-stick frying pan over medium-low to medium heat. For a smooth browned surface, wipe with a paper towel so only a thin layer of oil remains.

Drop the batter onto the hot pan and form into circles. Cover with a lid — this is important, as it makes them easy to flip — and cook about 1.5-2 minutes, until bubbles start to form on the edges.

Flip the pancakes and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side.

Repeat with the rest of the batter, oiling the pan lightly between batches. Serve warm with your favourite keto toppings, such as sugar-free maple syrup, butter or berries.