By emensah m
In a bowl, whisk together the coconut flour, baking powder, and salt until well combined.
In a separate bowl, beat the eggs until frothy. Stir in the almond milk, Stevia, and vanilla extract.
Slowly add the wet ingredients to the dry ingredients, mixing well to ensure there are no lumps. The batter will be quite thick.
Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Pour about 1/4 cup of the pancake batter into the skillet for each pancake.
Cook for about 2-3 minutes on each side, or until the pancakes are firm and golden brown. The pancakes will be dense but should hold together well.
Serve the pancakes hot with your choice of toppings like fresh berries, syrup, or nuts.
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This Breakfast Gluten-Free Pancakes recipe is ready in 20 minutes and features coconut flour, large eggs, almond milk and other delicious ingredients. Contains 250 calories total.
In a bowl, whisk together the coconut flour, baking powder, and salt until well combined.
In a separate bowl, beat the eggs until frothy. Stir in the almond milk, Stevia, and vanilla extract.
Slowly add the wet ingredients to the dry ingredients, mixing well to ensure there are no lumps. The batter will be quite thick.
Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Pour about 1/4 cup of the pancake batter into the skillet for each pancake.
Cook for about 2-3 minutes on each side, or until the pancakes are firm and golden brown. The pancakes will be dense but should hold together well.
Serve the pancakes hot with your choice of toppings like fresh berries, syrup, or nuts.
Calories per Serving: 250
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