Add 1/2 cup almond flour, 2 tablespoons coconut flour, 1 teaspoon cinnamon, 1/2 teaspoon baking powder, 1–2 tablespoons allulose (to taste), 3 large eggs, and 1/4 cup milk of choice to a high-speed blender. Blend until the mixture becomes a smooth, thick batter.

Pour the batter into a large mixing bowl and let it rest for 5–10 minutes to thicken as the flours absorb the liquid.

After resting, check the batter consistency. If it is too thick to pour or scoop easily, stir in a little more milk of choice, a few drops at a time, until it reaches a thick but pourable consistency.

Preheat a large non-stick pan over low–medium heat and ensure the pan surface is greased.

When the pan is hot, pour 1/4-cup portions of batter onto the pan and immediately cover with a lid.

Cook for 2–3 minutes, until the edges are set and lightly golden, then flip each pancake and cook an additional 1–2 minutes until cooked through. Adjust heat as needed to prevent burning.

Serve the pancakes immediately, or cool completely before refrigerating or freezing for later.