These tasty, low-carb keto pancakes are made with coconut flour, erythritol sweetener, and almond milk.
Combine coconut flour sweetener baking powder and salt in a large bowl.
Whisk together almond milk eggs melted butter and vanilla extract in a separate bowl.
Fold egg mixture into the flour mixture and mix to combine.
Grease a large skillet with coconut oil and heat over medium-high heat.
Pour 3 tablespoons of the batter at a time into the hot skillet making circles about 3 1/2-inches in diameter.
Cook pancakes until the bottoms are golden brown about 2 minutes.
Carefully flip and cook on the other side until golden about 2 minutes more.
Repeat with the remaining batter greasing the pan as needed between batches.