with Brie)
Coconut oil, for the pan
sauce
½ cup (1 stick) unsalted butter
½ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
½ cup unsweetened cashew milk or almond milk
1 teaspoon maple extract
toppings
1 cup raw walnut pieces
8 ounces Brie cheese, sliced
- Make the pancakes: In a large bowl, combine the
flour, powdered sweetener (if using powdered), baking
powder, and salt. In a separate bowl, combine the
almond milk, melted butter, eggs, extract, and liquid
sweetener (if using liquid). Stir the wet mixture into the
dry mixture. - Grease a large skillet with coconut oil and place it
over medium-high heat. Pour 3 tablespoons of the
batter into the hot skillet, making a circle about 3½
inches in diameter. Cook the pancakes until the
bottoms are golden brown, about 2 minutes, then
carefully flip and cook on the other side until golden.
Repeat with the remaining batter, greasing the pan as
needed between batches.