Pancakes

Updated at: Sun, 14 Jul 2024 21:16:43 GMT

Step 1

Adjust oven rack to middle position and heat oven to 200 degrees F. Set wire rack in rimmed baking sheet and spray with olive oil spray.

Step 2

Process water, eggs, 3 tbsp melted butter, and vanilla in blender until light and frothy, about 30 seconds. Add almond flour, erythritol, baking powder, and salt and process until thoroughly combined, about 1 minute

Step 3

Heat 1 tsp melted butter in 12 inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out butter, leaving thin film of butter on bottowm and sides of skillet. Using 1/3 cup batter per pancake, portion batter into skillet in 2 places and spread into 4 inch rounds. Cook until edges are set and first side is golden, 2 to 4 minutes.

Step 4

Flip pancakes and continue to cook until second side is golden, 2 to 3 minutes. Serve immediately or transfer to prepared rack and keep warm in oven. Repeat with remaining batter, adjusting heat and using remaining 2 tsps melted butter as needed

Step 5

To store, stack pancakes, separated by sheets of parchment paper, and wrap tightly in plastic wrap. Refrigerate for up to 2 days or freeze for up to 1 month. To reheat, place pancakes (unthawed, if frozen) in single layer on large plate and microwave for about 2 minutes, flipping halfway through microwaving.

Step 6

Process all ingredients in blender until combined, about 30 seconds. (Syrup can be stored at room temperature for up to 1 month. If crystals develop, microwave at 10 second intervals, until dissolved, stirring after each interval).

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