Ingredients:

Batter

• 6 tbsp heavy-whipping cream
• 6 tbsp butter, melted
• 6 eggs
• 3 tsp baking powder
• 1/3-1/2 cups coconut flour

Maple Syrup

• 1 cup water
• 2 tbsp butter
• 1 cup erythritol
• 1 tsp mapleine
• 1 tsp xanthan gum

Instructions:

In a mixing bowl, mix together melted butter, heavy whipping cream, and eggs. Add baking powder and 1/3 cup coconut flour and mix until combined. For a thicker pancake, add more coconut flour, up to 1/2 cup total. Spray non-stick pan with PAM. Fry pancakes on medium high-heat flipping when golden brown. Make silver-dollar sized pancakes for easy flipping. To make the syrup, heat water, butter, mapleine, and erythritol in a medium saucepan. When erythritol is dissolved, whisk in xanthan gum. Syrup will thicken as it cools. Drizzle syrup over pancakes. If desired, top pancakes with berries or sugar free whipped cream.