Instructions

• In a small bowl whisk together the dry ingredients: 4 tablespoons packed coconut flour (30 g), 2 teaspoons Swerve sweetener, 1 teaspoon baking powder, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt until evenly combined.
• In a medium bowl whisk the wet ingredients: 1/2 cup unsweetened almond milk (or regular milk), 2 tablespoons melted butter, 2 large eggs, and 1/2 teaspoon vanilla until smooth.
• Add the dry ingredients to the wet ingredients and whisk just until combined. The batter will be thick and will thicken more as it sits—do not overmix. Let the batter rest 1–2 minutes to allow the coconut flour to absorb the liquid.
• Preheat a nonstick skillet or griddle over medium heat. Add additional butter for cooking and allow it to melt and coat the surface.
• For each pancake, pour a scant 1/4 cup of batter onto the hot skillet and spread the batter out just slightly; keep pancakes small so they are easier to flip.
• Cook until the edges look set and small bubbles form on the surface, about 2–3 minutes. Slide a spatula fully under the pancake before flipping to avoid breakage.
• Flip each pancake and cook the second side until golden brown, about 2–3 minutes more.
• Add more butter to the skillet as needed between batches, and repeat with remaining batter.
• Serve immediately and enjoy.