MAKES: eight 6-inch pancakes (2 per serving) · PREP TIME: 10 minutes · COOK TIME: 20 minutes
I love a good pancake recipe. I’m talking breakfast, lunch, and dinner kind of love. I top them with reduced-sugar peanut butter and sugar-free maple syrup; it’s like dessert and breakfast wrapped into one.
• ½ cup coconut flour
• 3 tablespoons granular erythritol
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 5 large eggs
• 1 cup unsweetened almond or coconut milk
• ¼ cup coconut oil, melted but not hot
• 1½ teaspoons maple extract
• 1 teaspoon pure vanilla extract
• Avocado oil or coconut oil, for the pan
1. In a large mixing bowl, whisk together the coconut flour, erythritol, cinnamon, baking powder, and salt until well combined.
2. Crack the eggs into a separate bowl and whisk together with the almond milk, coconut oil, and extracts.
3. Slowly pour the egg mixture into the dry ingredients, a little at a time, mixing as you go. Stir until the ingredients are well incorporated and there are no visible lumps.
4. Heat the avocado oil in a large skillet over medium-low heat. When the pan is hot, pour ¼ cup of the batter at a time into the pan. Depending on the size of your skillet, you should be able to cook 2 or 3 pancakes at a time. Cook until the bottom is golden brown and the top begins to bubble, about 3 minutes. Carefully flip and cook until the other side is golden brown.
tip: I love to top these pancakes with butter-flavored coconut oil.
TOTAL CARBS: 5.7g
NET CARBS: 2.5g