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1
Blend the eggs in a medium bowl until frothy, then mix in the milk and vanilla extract.
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2
In a separate large bowl, combine the coconut flour, almond flour, truvia, baking soda and salt.
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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)
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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.
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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).
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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.
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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.
