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.
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.
Makes 8 pancakes (3-4 inch sized). 2 pancakes per serving.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (202g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 300 (75%)|
|Amt Per Serving||% DV|
|Total Fat 33.3g||44 %|
|Saturated Fat 27.3g||136 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 26.2mg||8 %|
|Sodium 164mg||6 %|
|Potassium 432.7mg||11 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 15.1g|
|Protein 7.7g||11 %|
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Calories per serving: 400
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