1
Heat a medium sized pan or skillet over low-med heat. If you’re not using a non-stick pan, you’ll want to spray the pan with a non-stick spray.
2
Place the coconut oil in the mixing bowl and heat it in the microwave for about 15-20 seconds, or until liquid in form. If it’s not completely liquid in form, it won’t mix thoroughly into the batter.
3
Crack the eggs into the bowl with the oil and whisk together with a fork.
4
Pour the water and salt into the bowl and whisk together.
---If you want to add sweetener and/or vanilla extract, do so now.
5
Add the almond flour and baking powder to the wet ingredients and mix well with a fork. Make sure there are no lumps in the batter. If the batter is very thick, you can add a little more water. I suggest starting with a tablespoon, and then adding from there. I’ve never needed to add more water, though.
6
Once your skillet is warm, but not hot, pour 1/3 of the batter into the pan. Pancakes should be about 5-6 inches in diameter. Keep an eye on the cakes so you don’t overcook them.
7
Once the edges have set and begin to turn a slight golden brown, carefully flip the cake over using a large spatula. Allow the other side to cook for 1-2 more minutes. Remove from heat and repeat steps 6 and 7 for remaining batter.
8
These cakes are great on their own, but if you’re in the mood for something a little more traditional, try adding 1 teaspoon of butter and 1 tablespoon of sugar-free syrup. I’ve also tried topping the cakes with a little almond butter, which was also a tasty choice. Toppings are not included in the nutritional inf0
