Place all ingredients (except butter) in a blender, in the order listed above.
Blend until ingredients are thoroughly combined — I usually stop my blender halfway through to scrape the sides, the dry ingredients like to stick in the corners and under the blade.
In a large nonstick skillet, melt a thin layer of butter over medium heat.
Pour the batter into your pan. I pour my pancakes one at a time in the center to keep them pretty!
Cook for about 3-4 minutes, or until your pancakes flip easily.
Flip to cook the other side. This side usually cooks a little faster, about 2 minutes. Your pancakes are done when they’re golden brown and cooked through.
Place on a plate and continue cooking the rest of the batter.
Serve warm and enjoy!
Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands areBob's Red Mill, Trader Joe's, or Costco brands.
Lakanto, Swerve, or Erythritol. I stick toLakanto andSwerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Milk. I swap between unsweetened light almond or coconut milk
Nutritional information is based on 1 pancake if you make 8 pancakes from the batter: