Light and Fluffy Coconut Pancakes

By BClover

Ingredients

• 1/2 cup coconut flour
• 3 tbsp granulated erythritol (I used Swerve)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 6 large eggs, lightly beaten
• 1/4 cup butter, melted
• 1 cup almond milk
• 1/2 tsp vanilla extract
• Additional butter or oil for the pan

Preparation

Step 1

Preheat oven to 200F.

In a large bowl, whisk together coconut flour, erythritol, baking powder, and salt. In a medium bowl, whisk together eggs, melted butter, almond milk and vanilla extract. Add the egg mixture to the coconut flour mixture and stir well to combine.

Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two heaping tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).