Instructions:
- In a large mixing bowl, whisk together the eggs and almond milk until well combined.
- Add the coconut flour, erythritol, baking powder, vanilla extract, and salt to the bowl. Whisk until the batter is smooth and there are no lumps.
- Heat a non-stick skillet or griddle over medium heat. Add the butter or coconut oil to the skillet and let it melt.
- Using a 1/4 cup measure, pour the batter onto the skillet. Cook the pancakes for 2-3 minutes on each side, until they are golden brown and cooked through.
- Repeat with the remaining batter, adding more butter or coconut oil to the skillet as needed.
- Serve the pancakes hot with your favorite keto-friendly toppings, such as sugar-free maple syrup, whipped cream, or fresh berries.
Enjoy your delicious and fluffy Keto Pancakes!
I felt these pancakes were more like flavored eggs than a pancake. No pancake look or taste, just a fried flat egg. Rechecked ingredients to see if I missed something. I made them as recipe indicated. Is there something missing in the recipe ingredients posted?
I haven’t made them yet but I feel 2 Tablespoons of ANY KIND OF FLOUR is not enough. JMO