Light and Fluffy Coconut Flour Pancakes (Low Carb and Gluten-Free) Yield: 6 Ingredients • 1/2 cup coconut flour • 3 tbsp granulated erythritol (or other sweetener equal to 3tbsp sugar) • 1/2 tsp baking powder • 1/2 tsp salt • 6 large eggs, lightly beaten • 1/4 cup butter, melted • 1 cup almond milk • 1/2 tsp vanilla extract • Additional butter or oil for the pan Instructions 1. Preheat oven to 200F. 2. 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. 3. 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). 4. Cook until bottom is golden brown and top is set around the

Part 2: 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. Notes Serves 6 (about 12 pancakes, 2 per serving). Each serving has a total of 6.8 g of carbs and 3.3 g of fiber. Total NET CARBS = 3.5 g.