In a medium glass mixing bowl, whisk together the 0.5 cups (120ml) almond milk and the 8.82 oz (250g) almond flour until a thick, consistent paste forms.

Gently stir in the 2. 0 egg whites and 0.5 tsp (3g) salt into the flour mixture, ensuring the batter is smooth and well-incorporated.

Carefully fold in the 0.25 cups (38g) blueberries, 0.25 cups (30g) raspberries, and 0.5 tbsp (4g) chopped almonds using a spatula so the berries don't burst.

Place a large non-stick skillet over low heat and add 1.0 tbsp (14g) coconut oil, allowing it to melt and coat the surface evenly.

Scoop the batter onto the skillet to form 3-inch pancakes; cook for 3-4 minutes per side or until golden brown and firm to the touch.

Serve immediately while warm, perhaps with a drizzle of sugar-free syrup to keep these as your favorite low-carb pancakes.

Patience is a Virtue (Low Heat Only): Almond flour contains a high oil content and no gluten, meaning it browns—and burns—much faster than wheat flour.

Keep your skillet on low to medium-low heat to ensure the middle cooks through before the outside turns too dark.

Don't Over-Mix the Berries: To prevent your batter from turning a muddy purple color, gently "fold" the berries in at the very end. If you’re using frozen berries, don’t thaw them first; add them directly to the batter cold to prevent bleeding.