Why recepie famous for?
"These are delicious keto pancakes. Store extra pancakes in an airtight container in the refrigerator for up to 3 days."
Ingredients
1/2 cup coconut flour
1/4 cup erythritol confectioners' sweetener
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup unsweetened almond milk
7 large eggs
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 tablespoon coconut oil, or as needed
Instructions
Combine coconut flour, sweetener, baking powder, and salt in a large bowl. Whisk together almond milk, eggs, melted butter, and vanilla extract in a separate bowl. Fold egg mixture into the flour mixture and mix to combine.Grease a large skillet with coconut oil and heat over medium-high heat. Pour 3 tablespoons of the batter at a time into the hot skillet, making circles about 3 1/2-inches in diameter. Cook pancakes until the bottoms are golden brown, about 2 minutes. Carefully flip and cook on the other side until golden, about 2 minutes more. Repeat with the remaining batter, greasing the pan as needed between batches.
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