Ingredients
- 4 tablespoons coconut flour packed (30 grams)
- 2 teaspoons Swerve sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsweetened almond milk or regular milk
- 2 tablespoons butter melted, plus additional for cooking
- 2 large eggs
- 1/2 teaspoon vanilla
Instructions
- In a small bowl, whisk together the dry ingredients—coconut flour, sweetener, baking powder, cinnamon, and salt until well combined.
- In a separate medium bowl, whisk the wet ingredients—milk, melted butter, eggs, and vanilla—until smooth.
- Gradually add the dry ingredients to the wet ingredients and whisk until just combined. The batter thickens as it sits, so don't overmix.
- Set the griddle to medium heat and melt some butter.
- Pour the batter by scant 1/4 cup onto the griddle and spread out just slightly. Keep the pancakes on the smaller side so that they're easier to flip.
- Cook until golden brown, about 2-3 minutes per side. Use a spatula to get all the way under the pancake before flipping. This helps prevent breakage.
- DEVOUR!
