As an alternative, I adore adding whipped cream and sliced fresh strawberries to my keto pancakes. Wonderfully yummy!
5 minutes for preparation
TIME TO COOK: 5 minutes
FINAL DURATION TEN MINUTES
INGREDIENTS
TWO tbsp. granular erythritol,
12 cup coconut flour, and 1/2 teaspoon baking soda.
TWO eggs
1/2 tsp. vanilla extract
divided into 1/3 cup unsweetened almond milk, FOUR tbsp. butter
TWO teaspoons water
INSTRUCTIONS
Combine the baking soda and coconut flour in a large basin. Add the water, almond milk, 2 tablespoons of butter, eggs, and vanilla. When a thick but pourable batter forms, continue mixing.
Melt the 2 tablespoons of butter that are left in a pan over medium heat. For each pancake, working in batches, pour TWO tbsp. of batter in pan. Cook each side for TWO to FOUR min until the edges start to puff and when they do, then flip over and cook for ONE to THREE more mins.
