Ingredients

The following ingredients have 4 Servings
  • 4 large eggs
  • 1/2 cup whole milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon stevia glycerite ((equals 2 tablespoons of granulated sweetener))
  • 1/8 teaspoon Diamond Crystal kosher salt
  • 6 tablespoons coconut flour ((42 grams))
  • 1/2 teaspoon baking soda*
  • 2 tablespoons unsalted butter (for griddle, divided)

Instruction

  • In a small bowl, beat the eggs until frothy. Whisk in the milk, vanilla, stevia, and salt.
  • Whisk in the coconut flour, and then the baking soda. Mix until smooth.
  • Heat a nonstick double-burner griddle over medium heat for about 4 minutes.
  • While the griddle heats up, the batter will thicken as the coconut flour absorbs the liquids. Give it another mix. If it seems very dry, add a bit of milk, one or two tablespoons, and mix again.
  • Grease the griddle with half the butter. Measuring a scant 1/4 cup per pancake (I use an ice cream scoop), pour 6 mounds of the batter into the griddle. 
  • Cook the pancakes until golden, set, and slightly puffed, about 3 minutes per side. Flip them very carefully using two wide spatulas. They are fragile.
  • Grease the griddle again and repeat the process with the remaining batter.