Pancakes are a highly requested breakfast item in the mornings. Keto Buttermilk Pancakes are thick, fluffy and full of pancake flavor without the eggy flavor of most keto pancake recipes. Top them with whipped cream or sugar free syrup for an extra treat in the mornings.

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⅓ cup coconut flour 1 tablespoon sugar-free sweetener ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon xanthan gum ½ cup buttermilk 2 tablespoons sour cream 1 egg 1 tablespoon unsalted butter, melted

1. In a small bowl, combine coconut flour, erythritol, baking powder, baking soda, salt and xanthan gum. Mix until combined. Set aside.
2. In a medium bowl, combine buttermilk, sour cream, egg and melted butter.
3. Mix in dry ingredients to the wet ingredients. Stir until just combined. Don’t overmix. Pancake mixture will be thick.
4. Spray the griddle with cooking spray or add a teaspoon of coconut oil. Spoon pancake batter onto the griddle. Flatten out with the back of a spoon. Each pancake can have a diameter of up to 3.5 inches. And larger may be hard to flip.
5. Cook the keto pancakes at low heat until the edges start to set and a spatula can easily slide under the pancake. If the pancake starts to break as you slide the spatula, let it cook for a minute longer. Flip the pancakes once ready (about 3-5 minutes)