Coconut flour pancakes

Ingredients for 1 servings:

• 2 large eggs
• 1 tbsp erythritol (sugar substitute) (Xucker light)
• pinch(s) vanilla, ground or flavoring
• 1 tbsp, heaped coconut flour (Dr. Goerg)
• 1 tsp, leveled cream of tartar or regular baking powder
• 80 ml coconut milk or whole milk 3.8% fat
• Coconut oil and/or butter for baking

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Low-carb pancakes

Crack the eggs into a measuring jug. Add the erythritol and beat with a mixer until frothy. Add a heaped tablespoon of coconut flour and a little baking powder, and mix until the lumps are gone. Now pour in the milk and continue mixing. Consistency is a tricky thing. I like my pancakes thinner and not too thick, so I add enough milk to make them a little runnier. Everyone has to experiment for themselves, and it also depends largely on the size of the eggs; please taste. In a large pan, I dissolve about a teaspoon of coconut oil and butter for each baking session and add three dollops of batter, about the size of your palm. The pancakes should now cook on the first side until the top is dry; then they can be easily flipped, because the batter is rather brittle, at least my runny one is, and the second side only browns briefly. With my runny batter, I get about 8-9 small pancakes, which I eat by myself. I serve it with cherry jam, homemade from my own tree, but here too, everyone has their own taste.