Coconut Flour Pancakes (low-carb, gluten free)

This past week, I posted about cream cheese pancakes that I had made in the unending quest for low-carb pancakes that aren't awful.  One of the (happy few) who seems to read this blog consistently posted another recipe to try, and I went running to the All Day I Dream About Food blog for the recipe.  It seemed logical - a scant 1/2 coconut flour to 6 eggs and 1 cup of milk (coconut flour is greedy), so I marked it to try for the weekend.

I made them this morning and I'm already blogging about them, so that should tell you something.  The batter gets thick instantly and even though you have to spread it in the pan, they still manage to have a pancake texture.  You can taste the coconut flour, and it has a bit of a density crunch, but these might be my favorite low-carb attempt yet.  The only change I made was using a few Splenda packets instead of the listed sweetener; I often make pancakes completely unsweet so I'm not sure they needed either.  The syrup you see is sugar free.

I'm copying the recipe here since recipes can't be copyright protected, but the original blogger had more to say about cooking with coconut flour, and I recommend a trip to her blog!  I would also say that this recipe is intended to feed 6, and I only used half the batter.  Next time I'll cut it in half.

Coconut Flour Pancakes

Ingredients

1/2 cup coconut flour
3 tbsp granulated erythritol or 3 Splenda packets
1/2 tsp baking powder
1/2 tsp salt
6 large eggs, lightly beaten
1/4 cup butter, melted
1 cup almond milk
1/2 tsp vanilla extract
Additional butter or oil for the pan

Instructions:
Preheat oven to 200F. In a large bowl, whisk together coconut flour, erythritol, baking powder, and salt. In a medium bowl, whisk together eggs, melted butter, almond milk and vanilla extract. Add the egg mixture to the coconut flour mixture and stir well to combine. Heat 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). Cook 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.