All Recipes Breakfast and Brunch Recipes Pancake Recipes

Ingredients

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

Nutrition Info

146.7 calories carbohydrate: 13.3 g cholesterol: 170.4 mg fat: 10.1 g fiber: 3.6 g protein: 6.8 g saturatedFat: 5.2 g servingSize: - sodium: 257.5 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

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.

16 pancakes

These are delicious keto pancakes. Store extra pancakes in an airtight container in the refrigerator for up to 3 days.