Directions
In a medium bowl, whisk together the coconut flour, baking powder, and powdered sweetener.
Set aside.
In a separate large bowl, use an electric mixer to beat the softened butter, sour cream, vanilla extract, and water on high speed until smooth and creamy, about 2 minutes.
Add the eggs one at a time, beating well after each addition.
Gradually add the dry ingredient mixture to the wet , mixing on low speed until just combined.
Let the batter rest for 2-3 minutes to thicken.
Heat a lightly oiled non-stick skillet or griddle over medium heat.
Pour about 2 tablespoons (30 ml / 1 fl oz) of batter per pancake onto the hot skillet.
Cook for 1-2 minutes per side, until golden brown and cooked through.
Serve immediately with your favorite low-carb toppings.
Let the batter rest for a few minutes before cooking. Coconut flour is very absorbent and this allows the batter to thicken to the perfect consistency.
Keep the pancakes small, about 3 inches in diameter. This makes them much easier to flip without breaking.
