Ingredients
8
8 servings
- •½ cup coconut flour
- •¼ cup erythritol confectioners' sweetener (such as Swerve®)
- •½ teaspoon baking powder
- •½ teaspoon fine sea salt
- •1 cup unsweetened almond milk
- •7 large eggs
- •2 tablespoons unsalted butter, melted and cooled slightly
- •1 teaspoon vanilla extract
- •1 tablespoon coconut oil, or as needed
Instructions
- Combine coconut flour, sweetener, baking powder, and salt in a large bowl. Whisk together almond milk, eggs, melted butter, and vanilla extract in a separate bowl. Fold egg mixture into the flour mixture and mix to combine.
- Grease a large skillet with coconut oil and heat over medium-high heat. Pour 3 tablespoons of the batter at a time into the hot skillet, making circles about 3 1/2-inches in diameter. Cook pancakes until the bottoms are golden brown, about 2 minutes. Carefully flip and cook on the other side until golden, about 2 minutes more. Repeat with the remaining batter, greasing the pan as needed between batches.
Nutritional Facts
Per 8 servings
- Calories: 147
- Carbohydrate: 13g
- Fat: 10g
- Fiber: 4g
- Protein: 7g
- Sugar: 1g
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