Light and Fluffy Coconut Flour Pancakes (Low Carb and Gluten-Free)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 tsp salt
- 1/4 cup butter melted
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1 cup almond milk
- 6 large eggs lightly beaten
- 1/2 cup coconut flour
- 3 tbsp granulated erythritol (i used swerve)
- additional butter or oil for the pan
- Carbohydrate 10.7671866735697 g
- Cholesterol 554.404305580915 mg
- Fat 44.8497783636071 g
- Fiber 6.16287193903965 g
- Protein 19.0947930573994 g
- Saturated Fat 30.5574033299542 g
- Serving Size 1 1 Serving (191g)
- Sodium 256.231194511188 mg
- Sugar 4.60431473453005 g
- Trans Fat 4.10828511302295 g
- Calories 506 calories
Preheat oven to 200F.In a large bowl, whisk together coconut flour, erythritol, baking powder, and salt. In a medium bowl, whisk together eggs, melted butter, almond milk and vanilla extract. Add the egg mixture to the coconut flour mixture and stir well to combine.Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two heaping tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
