Ingredients
- A measure of coconut flour, combined with a portion of erythritol confectioners' sweetener like Swerve®, are the foundation.
- Enhance with a hint of baking powder and a touch of fine sea salt for balance.
- Blend in a generous amount of unsweetened almond milk along with a good number of large eggs.
- Infuse with melted unsalted butter, slightly cooled, along with a dash of vanilla extract.
- Finish with a dollop of coconut oil, adjusting as required for perfect consistency.
Step 1
In a spacious bowl, blend coconut flour, sweetener, baking powder, and a pinch of salt. In another bowl, whisk together almond milk, eggs, melted butter, and a dash of vanilla extract until smooth. Gently incorporate the egg mixture into the flour blend until a uniform batter forms.
Step 2
Prepare a large skillet by greasing it with coconut oil and heating it over medium-high temperature. Pour about 3 tablespoons of the batter onto the skillet, shaping circles roughly 3 1/2 inches in diameter. Cook the pancakes until the undersides turn a lovely golden hue, usually around 2 minutes. Carefully flip them and continue cooking until the other side also turns golden, about 2 minutes more. Repeat the process with the remaining batter, ensuring to grease the pan in between batches as necessary.
Extra Tips & Suggestions
- 1. Keep your almond flour in an airtight container to maintain its freshness and prevent it from absorbing any unwanted odors from the pantry.
- 2. Store your coconut oil in a cool, dark place to prevent it from melting and losing its unique flavor profile.
