Ingredients:

  • 3 large eggs
  • 2 tablespoons coconut flour (16g)
  • 2 tablespoons unsweetened almond milk (30ml)
  • 1 tablespoon melted coconut oil (14g)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • Optional: 1 tablespoon erythritol or your preferred keto-friendly sweetener (12g)
  • Coconut oil or butter for greasing the pan

Instructions:

  1. In a mixing bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
  2. Add the coconut flour, baking powder, salt, and sweetener (if using) to the wet ingredients.
  3. Whisk until just combined. Be careful not to overmix; a few small lumps are okay. The batter will thicken as the coconut flour absorbs the liquid.
  4. Heat a non-stick frying pan or griddle over medium-low heat. Grease lightly with coconut oil or butter.
  5. Pour 2-3 tablespoons of batter onto the hot pan for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
  7. Serve immediately with your favorite keto-friendly toppings.