LIGHT AND FLUFFY COCONUT FLOUR PANCAKES (LOW CARB AND

GLUTEN-FREE)

12 pancakes

INGREDIENTS
 1/2 cup coconut flour
 3 tbsp Swerve Sweetener
 1/2 tsp baking powder
 1/2 tsp salt
 6 large eggs
 1/4 cup butter, melted
 1/2 tsp vanilla extract
 3/4 cup sparkling water
 Additional butter or oil for the pan

DIRECTIONS
1. Preheat oven to 200F.
2. In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. Add eggs, butter, and
vanilla and stir to combine. Add sparkling water and whisk until smooth. Let batter rest a few minutes to
thicken*.
3. Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two or three
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).
4. Cook until bottom is golden brown, top is set around the edges, and a few bubbles appear in the top. 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.
5. *Cook's Note: Due to variations in coconut flour, your batter may be too thin or too thick. If your batter is
too thin, add an additional tbsp of coconut flour. If too thick, add a few tbsp of sparkling water. Your
pancakes may appear flat when cooking on the first side but puff up when flipped.