Snickerdoodle Pancakes

1. In a large bowl, whisk together almond flour, coconut flour, Swerve, cinnamon, cream of tartar, baking soda, and salt. Stir in eggs, almond milk, melted butter and vanilla extract until well combined.
2. Heat a large skillet or griddle over medium heat and lightly grease with butter or coconut oil. Use about 1/4 cup batter for each pancake and spread into 4 inch circles. Cook until bubbles begin to appear on the top and the bottom is set and golden brown, about 2 to 3 minutes.
3. Gently flip pancakes and continue to cook until the second side is golden brown. Repeat with remaining batter. If the batter becomes very thick as it sits, add a tablespoon or two of water to thin it out again.
4. For the cinnamon sugar, combine Swerve and cinnamon in a small bowl. Sprinkle on pancakes before serving.

Makes approximately 12 pancakes.