yield: 4 servings
prep time: 5 minutes
cook time: 20 minutes
Pancakes are a popular Southern breakfast comfort food; in fact, there’s a pancake house on nearly every corner in the Smoky Mountains of Tennessee. Since going keto, though, I can’t simply run down to the local pancake house to get my fill. And sometimes I want pancakes, but I don’t want to go to the trouble of cooking them batch after batch. This large skillet pancake is the answer—it’s both easy and delicious.
• 2 tablespoons salted butter
• 4 large eggs
• ¼ cup water
• ¼ cup heavy whipping cream
• 2 tablespoons coconut flour
• 2 tablespoons granular erythritol
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
FOR GARNISH (optional):
• Fresh blueberries
• Confectioners’-style erythritol
1. Preheat the oven to 425°F.
2. Put the butter in a 10-inch cast-iron skillet or other ovenproof skillet and place it in the oven to melt the butter. When the butter is melted, remove the skillet from the oven.
3. In a medium-sized bowl, whisk the eggs. Using a spoon, mix in the water, cream, coconut flour, erythritol, vanilla extract, and salt. Continue stirring until the batter is well blended.
4. Pour the batter into the hot skillet and bake for 18 to 20 minutes, until the pancake is puffed and golden. Slice into quarters and garnish with blueberries and confectioners’-style erythritol, if desired.
