Directions
Combine Dry : In a large mixing bowl, whisk together the coconut flour, erythritol, cinnamon, baking powder, and sea salt until no lumps remain.
Mix Wet : In a separate medium bowl, whisk the eggs until frothy.
Then, whisk in the almond milk, melted coconut oil, maple extract, and vanilla extract until smooth.
Create the Batter: Gently pour the wet into the dry .
Stir with a spatula until just combined. The batter will be thick—this is normal.
Let it rest for 5 minutes to allow the coconut flour to fully absorb the liquid.
Cook the Pancakes: Heat a lightly oiled large non-stick skillet or griddle over medium-low heat.
Once hot, pour ¼ cup of batter per pancake onto the skillet, leaving space between each one.
Cook for 3-4 minutes, or until the edges look set and bubbles appear on the surface.
Flip and Finish: Carefully flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
Repeat with the remaining batter, adding more oil to the pan as needed.
Don't skip the rest!
Letting the batter sit for 5 minutes is crucial. Coconut flour is extremely absorbent, and this rest time allows it to thicken properly, resulting in a better texture.
Keep them small. Smaller pancakes (about 4 inches) are much easier to flip than larger ones. The batter is more delicate than traditional pancake batter.
