Ingredients
- ½ cup coconut flour
- ¼ cup erythritol confectioners' sweetener (such as Swerve®)
- ½ teaspoon baking powder
- ½ 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
Why You'll Love This Recipe
Quick Kitchen Tips
- Don’t overmix the batter to keep the flappers light and fluffy.
- Cook on medium heat to ensure even cooking without burning.
Step 1
In a large bowl, mix together the coconut flour, sweetener, baking powder, and salt. In another bowl, whisk the almond milk, eggs, melted butter, and vanilla extract until everything is well combined. Pour the wet ingredients into the dry and gently fold them together until you have a smooth batter.
Step 2
Heat a large skillet over medium-high heat and grease it with a bit of coconut oil. Once it’s hot, spoon about 3 tablespoons of batter onto the skillet, shaping each pancake into a circle about 3 1/2 inches wide. Cook them until the bottoms turn golden brown, which should take around 2 minutes. Flip carefully and let the other side cook for another 2 minutes or so until golden as well.
Step 3
Keep going with the rest of the batter, adding more coconut oil to the pan if needed to keep the pancakes from sticking. Enjoy!
