4 Servings 10 min Cook
2 Tbsp Coconut Oil
2 Large Egg
1 Tsp Vanilla Extract
1/4 Cup Water
1/4 Tsp Salt
4 Cup Almond Flour
3 Tsp Stevia Sweetene
Heat a medium sized pan or skillet over low-med heat.
If you’re not using a non-stick pan, you’ll want to spray the pan with a non-stick spray.
Place the coconut oil in the mixing bowl and heat it in the microwave for about 15-20 seconds, or until liquid in form.
If it’s not completely liquid in form, it won’t mix thoroughly into the batter.
Crack the eggs and vanilla into the bowl with the oil and whisk together with a fork.
Pour the sparkling water and salt into the bowl and whisk together.
Add the almond flour and stevia to the wet ingredients and mix well with a fork.
Make sure there are no lumps in the batter.
Once your skillet is warm, pour batter so that pancakes are about 4-5 inches in diameter.
Keep an eye on the cakes so you don’t overcook them.
Once the edges have set and begin to turn a slight golden brown, carefully flip the cake over using a large spatula.
Allow the other side to cook for 1-2 more minutes.
Remove from heat and repeat steps 6 and 7 for remaining batter.
These cakes are great on their own, but if you’re in the mood for something a little more traditional, try adding 1 teaspoon of butter and 1 tablespoon of sugar-free syrup.
