way to cook:
In a mixing bowl, whisk together the eggs, melted coconut oil, and milk until well combined.
In a separate bowl, mix the almond flour, baking powder, and sweetener (if using).
Gently fold the dry ingredients into the wet ingredients until just combined.
Heat a greased non-stick pan over medium heat.
Pour ¼-cup portions of batter onto the pan and immediately cover with a lid.
Cook for 3–4 minutes, until bubbles form around the edges.
Carefully flip, cover again, and cook for an additional 1–2 minutes.
Repeat until all batter is used. Serve immediately.
Notes
These pancakes cook best covered, which helps them rise and stay fluffy.
Serve with butter, sugar-free syrup, or fresh berries.
ADVERTISEMENT
