Light And Fluffy Coconut Pancakes (Quick Version)
- 1/2 cup coconut flour
- 4 packets splenda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large eggs lightly beaten
- 1 1/4 cups almond milk or coconut milk, 300 ml
- 1/2 teaspoon vanilla extract you can omit this if using lemon extract
- 1 teaspoon lemon extract
- poppy seeds
- tn a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. In a medium bowl, whisk together eggs, almond/coconut milk, and vanilla and/or lemon extract. Add the egg mixture to the coconut flour mixture and stir well to combine (Or, if in a hurry put all ingredients in a blender and pulse until smooth)
- teat 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 (you should be able to get 3 or 4 in).
- took 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.
coconut flour, packets splenda, baking powder, salt, eggs, almond milk, vanilla, lemon, poppy seeds
Taken from www.yummly.com/recipe/Light-And-Fluffy-Coconut-Pancakes-_quick-Version_-1239781 (may not work)