Keto pancakes made from coconut flour

Coconut flour pancakes are a simple, low-carb meal ideal for sweet desserts and pancake pies. Pancakes are dairy-free and gluten-free, and are good stuffed with yogurt, fruit, berries, or nut butter. Use sweetener, cinnamon, or vanilla for the batter if desired. Serve the pancakes warm with your favorite toppings.

Ingredients

• 4 things. chicken eggs
• 15 ml melted coconut oil
• 60 g coconut cream (or "whipped coconut")
• ½ tea spoon. vanilla extract (optional)
• 2 table. spoon. coconut flour
• 1 table. spoon. almond flour / ground almonds

Directions

1. In a large bowl, combine all the ingredients in the following order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour, and almond flour.
2. Using a whisk or electric mixer, beat until smooth and lump-free. Set the bowl of dough aside for 10 minutes so that the coconut flour absorbs the liquid and the dough thickens slightly.
3. Heat a pancake pan and lightly brush with oil (coconut or other suitable for frying). For the preparation of pancakes, a frying pan with a diameter of 12 cm is used. The output is a thin pancake with a diameter of 10-12 cm, which corresponds to 1 serving.
4. Pour 1/4 cup dough into a preheated skillet and tilt to flatten the dough. First, brown over medium heat on one side, about 2-3 minutes, until the edges are crispy and come off the pan. The center should be dry so that the pancake does not break when turned over.
5. Turn the pancake over and fry on the other side for about 1-2 minutes.
6. Repeat the previous step until the dough runs out. You should get 5-7 pancakes. If more is needed, double the amount of ingredients.
7. Serve the crepes with your favorite toppings.