Light And Fluffy Coconut Pancakes (Quick Version)

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   [" In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. In a medium bowl, whisk together eggs, almond/coconut milk, and vanilla and/or lemon extract. Add the egg mixture to the coconut flour mixture and stir well to combine (Or, if in a hurry put all ingredients in a blender and pulse until smooth)", " Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two heaping tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).", " Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter."]

* Per serving · 4 servings · Values may vary.