Kulick’s Diabetic-Friendly Pancakes

In a mixing bowl, whisk together almond flour, baking powder, unsweetened cocoa powder, and a pinch of salt until combined.

In another bowl, beat the eggs and then mix in the unsweetened almond milk, vanilla extract, and stevia or erythritol until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.

Heat a skillet over medium heat and add coconut oil. Once hot, pour 1/4 cup of batter onto the skillet for each pancake.

Cook for about 2-3 minutes on one side until bubbles form on the surface, then flip and cook for an additional 2-3 minutes on the other side until golden brown.

Repeat with the remaining batter, adding more coconut oil to the skillet as needed.