Keto Skillet Pancakes
Keto Skillet Pancakes
2 tablespoons salted butter
4 large eggs
¼ cup water
¼ cup heavy whipping cream
2 tablespoons coconut flour
2 tablespoons granular erythritol
½ teaspoon vanilla extract
¼ teaspoon Pink Himalayan salt
Fresh blueberries
1. Preheat oven to 425° Fahrenheit
2. Place butter in 10 inch. cast-iron skillet and place in oven. Once the butter has completely melted, carefully remove skillet from oven.
3. Whisk the eggs in a medium-sized bowl. Hand mix in the water, cream, coconut flour, erythritol, vanilla extract, and Pink Himalayan salt. Stir until well-blended.
4. Pour batter into hot skillet and bake for 20 minutes – or until pancake turns fluffy and golden-brown. Top with fresh blueberries.
2. Place butter in 10 inch. cast-iron skillet and place in oven. Once the butter has completely melted, carefully remove skillet from oven.
3. Whisk the eggs in a medium-sized bowl. Hand mix in the water, cream, coconut flour, erythritol, vanilla extract, and Pink Himalayan salt. Stir until well-blended.
4. Pour batter into hot skillet and bake for 20 minutes – or until pancake turns fluffy and golden-brown. Top with fresh blueberries.
