Keto Flappers
Description
These low-carb, keto pancakes made with coconut flour, erythritol sweetener, and almond milk are easy to make and taste great!
Ingredients
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1/2 cup coconut flour
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1/4 cup erythritol confectioners' sweetener (such as Swerve®)
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1/2 teaspoon baking powder
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1/2 teaspoon fine sea salt
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1 cup unsweetened almond milk
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7 large eggs
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2 tablespoons unsalted butter, melted and cooled slightly
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1 teaspoon vanilla extract
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1 tablespoon coconut oil, or as needed
Directions
1
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.
2
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.