1tablespoonmonk fruit/erythritol blendor your favorite keto friendly sweetener
¼teaspoonsalt
¼cupground flax seed
5teaspoonsbaking powder
1/4cupbutterfor cooking
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Instructions
Preheat nonstick griddle to medium low heat.
Add the eggs, coconut milk, almond flour, sweetener, and salt to a blender.
Start on low then slowly increase to high speed and blend until smooth (30-60 seconds).
Pour batter into a bowl.
Stir in the ground flax seed and baking powder. Allow to sit for a few minutes.
When the batter is ready, melt about 1 tbsp butter to coat the pan (for a pan large enough to cook four 3” pancakes).
Cook in batches, allowing the bottom of pancake to get golden brown before flipping.
Keep adding about 1 tablespoon butter to the pan between batches. You’ll likely get 4-5 pan-fulls of pancakes (depending on the size of your frying pan).
Pancakes are tasty as is or topped with peanut butter and berries.
Notes
Makes about 12-15 pancakes (2 1/2” - 3” inch diameter).