Added to shopping list. Go to shopping list.
Ingredients25 m servings 112
Original recipe yields 8 servings (16 pancakes)
- 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.
You might also like
Per Serving: 112 calories; 9.3 7.6 5.7 170 257 Full nutrition
ReviewsRead all reviews 1