- Meanwhile, make the sauce: Before you begin,
make sure you have the sweetener, cashew milk, and
extract next to the pan, ready to go in. Work fast or the
sweetener will burn. Heat the butter in a heavy-
bottomed saucepan over high heat. As soon as it comes
to a boil, watch for brown flecks; this is browned butter
(so good on veggies!). Immediately add the sweetener,
milk, and extract to the pan. Whisk until the sauce is
smooth, then slide the pan off the heat. (Note: The
sauce can be made up to 2 weeks ahead.) - To serve, place 2 pancakes on each plate and top
with walnuts, Brie, and sauce. Enjoy! - Store extra pancakes in an airtight container in
the refrigerator for up to 3 days. Store cooled sauce in a
glass jar in the fridge for up to 2 weeks. Reheat the
pancakes on a baking sheet in a preheated 350°F oven
for 5 minutes or until warmed through. Reheat the
sauce in a saucepan over medium heat for 3 minutes or
until warmed through.
variation:
Extremely Keto Pancakes. To make this style of
pancake, you need a nonstick skillet (see here).
Place 4 large eggs, 4 hard-boiled eggs, one 8-ounce
package of cream cheese (Kite Hill brand cream
cheese style spread if dairy-free), softened, 2 to 3
tablespoons Swerve confectioners’-style sweetener