These low-carb pancakes are an incredibly simple recipe to make. Quick, easy and tasty, what more could you need? Easily customizable, you can add in whatever flavoring or toppings you enjoy. Gluten-free, grain-free, ketogenic, low-carb, Paleo and dairy-free!
1teaspoongranulated sweeteneror 1 packet
1-3tablespoonswater or milkyou may need more or less, depending on your brand of coconut flour
Crack eggs in a bowl and whisk. Add in coconut flour until it is fully-incorporated. The coconut flour may clump up if the eggs are cold. That's ok, just continue to mix and the clumps should break up.
Add in vanilla extract and sweetener and mix. Add in water by the tablespoon-ful until the batter resembles pancake batter. Do not add excess water or the pancakes will not stick together as they cook.
Spray or oil a nonstick pan, then add several tablespoonfuls of batter. I recommend keeping the pancakes small, as it is easier to flip them.
Nutrition Facts (per serving): 221 calories, 12 g fat, 15 g total carbs, 6 g fiber, 3 g sugar alcohol, 6 g net carbs, 16 g protein