Low Carb Pancake Sandwich

1 cup almond flour
2 tablespoons coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 large eggs
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
Butter or coconut oil for cooking
Sugar-free syrup or low carb toppings (optional)

1. In a mixing bowl, combine almond flour, coconut flour, baking powder, salt, and cinnamon. Mix well.
2. In another bowl, whisk together the eggs, almond milk, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for a few minutes to thicken.
4. Heat a non-stick skillet over medium heat and add a small amount of butter or coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
6. Repeat with the remaining batter, adding more butter or oil as needed.
7. Stack pancakes with your choice of fillings, such as cream cheese, sugar-free jam, or cooked bacon, to create a sandwich. Drizzle with sugar-free syrup if desired.

Serves 2-3

Nutritional Information (per serving):
Calories: 250
Net Carbs: 6g
Protein: 10g
Fat: 20g

Tips & Variations:

For a sweeter pancake, add a low-carb sweetener like erythritol or stevia to the batter.
Try adding blueberries or chocolate chips to the batter for extra flavor while keeping it keto-friendly.