Soy-free, low-carb pancakes. These taste really great with butter and just a smidge of sugar-free syrup. Try adding 1/2 tsp vanilla extract to the batter.
- Whisk together butter, cream, Splenda, salt, and eggs.
- In another bowl, combine coconut flour and baking powder.
- Mix dry ingredients into the wet ingredients.
- Heat a nonstick skillet over medium heat and grease lightly with oil or butter.
- Spoon batter onto skillet to make pancakes about 3 inches in diameter.