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2 cups (260g) all-purpose flour
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4 tbsp monk fruit classic sweetener
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4 tsp baking powder
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1/2 tsp salt
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1 large egg
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1 1/2 cups (360ml) milk
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4 tbsp (56g) butter, melted and slightly cooled
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2 tsp vanilla extract
- Combine the flour, monk fruit classic, baking powder and salt in a large bowl.
- In a large measuring cup, combine the egg, milk, butter and vanilla extract.
- Add the wet ingredients to the dry ingredients and gently fold them together until well combined, but still a little lumpy. You don’t want to over mix them or they could end up less fluffy and tough. The batter should be relatively thick, but easily pourable.
- Set the batter aside to rest while you heat the griddle, 5-10 minutes. Any remaining lumps with start to soften as the moisture soaks in. Gently stir again.
- Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour batter onto the pan and let it spread out into a round pancake. I used about 3 tablespoons of batter per pancake.
- Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden.
- Continue cooking with the remaining batter.
- Serve pancakes with maple syrup or your choice of toppings.
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