Coconut Flour Pancakes

1/2  cup		coconut flour
3  tablespoons		splenda with fiber
1/2  teaspoon		baking powder
1/2  teaspoon		1/ salt
6		eggs
1/4  cup		butter
1  cup		unsweetened almond milk
1/2  teaspoon		vanilla extract

Tip: Click on the ingredient links to learn the nutritional information for all the Coconut Flour Pancakes ingredients. The serving size for any ingredient in Coconut Flour Pancakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

preheat oven to 200. in large bowl whisk coconut flour, splenda, baking powder and salt. In medium bowl whisk eggs, melted butter, almond milk and vanilla. add egg mixture to flour mixture and stir well to combine. Heat a large skilletover medium high heat and brush with vegtable oil. Scoop two heaping tablespoonsof batter onto skillet and spread to a 3 or 4 inch circle. You can caook 3 or 4 at a time. Cook until bottom is golden brown and top is set around edges. Flip carefully and continue to cool until second side is golden brown. Remove from pan and place on baking sheet in oven to keep warm.