Ingredients:

• 1/4 cup coconut flour
• 2 tablespoons erythritol (or any low-carb sweetener of your choice)
• 1/2 teaspoon baking powder
• Pinch of salt
• 4 large eggs
• 1/4 cup unsweetened almond milk (or any low-carb milk of your choice)
• 2 tablespoons melted coconut oil (or butter)
• 1/2 teaspoon vanilla extract
  

Directions:

1. In a bowl, whisk together the coconut flour, erythritol, baking powder, and salt.
2. In a separate bowl, beat the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
3. Add the wet ingredients to the dry ingredients and whisk until a smooth batter forms.
   Let the batter sit for a few minutes to allow the coconut flour to absorb the liquid.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter.
5. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until the edges start to set and small bubbles form on the surface.
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Repeat with the remaining batter, adjusting the heat if necessary.
8. Serve the Coconut Flour Pancakes warm with the sugar-free syrup.

These Coconut Flour Pancakes with Sugar-Free Syrup are a delicious and low-carb alternative to traditional pancakes. The coconut flour adds a subtle coconut flavor and a fluffy texture, while the sugar-free syrup provides a sweet and guilt-free topping. Enjoy this satisfying breakfast while keeping your carb intake in check.

Ingredients:

• 1/2 cup water
• 1/4 cup erythritol (or any low-carb sweetener of your choice)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional: 1/4 teaspoon xanthan gum
  (for thickening)

Directions:

1. In a small saucepan, combine the water, erythritol, vanilla extract, and salt.
2. Bring the mixture to a boil over medium heat, stirring occasionally.
3. If desired, sprinkle in the xanthan gum while whisking vigorously to thicken the syrup. Remove from heat.
4. Let the syrup cool for a few minutes before serving.

All Breakfast and Snacks recipes included in this book:

• Avocado and egg breakfast salad
• Spinach and feta omelette
• Greek yogurt parfait with berries and nuts
• Smoked salmon and cream cheese roll-ups
• Bacon and egg breakfast casserole
• Chia seed pudding with almond milk and berries
• Vegetable frittata
• Sausage and veggie breakfast skillet
• Coconut flour pancakes with sugar-free syrup
• Ham and cheese egg muffins
• Almond flour waffles with sugar-free whipped cream
• Bacon, egg, and cheese lettuce wraps
• Zucchini and bacon egg cups
• Almond butter and berry smoothie
• Cauliflower hash browns with avocado
• Breakfast stuffed peppers with eggs and cheese
• Smoked salmon and avocado wrap
• Breakfast burrito with egg, cheese, and sausage
• Broccoli and cheese egg bake
• Greek yogurt with low-carb granola and fresh fruit
• Mushroom and cheese omelette
• Cottage cheese pancakes with sugar-free syrup
• Bell pepper and sausage egg cups
• Spinach and mushroom breakfast skillet
• Green smoothie with coconut milk and spinach
• Sugar-free syrup
• Sugar-free whipped cream