Gluten free, sugar free and they can be lactose free too!
3 Tbsp (heaping) of Almond flour
1 tsp of Psyllium flour
2 Tbsp of Avocado oil
1 egg
1/2 tsp of Baking powder and a pinch of salt.
Milk of any kind to thin
Mix together until smooth and no lumps appear. If the mixture is too thick then thin with milk (my preference, but you can use almond milk or any non-dairy milk).
Now heat a skillet and melt 1 Tbsp coconut oil. Spoon the dough in 4 pancakes approximately 2.5-3 inches in diameter, reduce heat and cover. In 2-3 minutes flip them over and cover again. Check for nice golden color. And they are done! Serve with sour cream or yogurt and fresh berries. For non-dairy option use a topping of your choice. They are also good with just some butter.
Enjoy!