FLAPPERS

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Directions

• Combine the flour, powdered sweetener (if using), baking powder, and salt in a large mixing bowl. Combine the almond milk, melted butter, eggs, extract, and liquid sweetener in a separate bowl (if using liquid). Incorporate the wet mixture into the dry mixture.
• Melt the coconut oil in a large skillet over medium-high heat. Pour 3 tbsp of the batter into the hot skillet, forming a 3 1/2 inch circle. Cook the pancakes for about 2 minutes, or until the bottoms are golden brown, then carefully flip and cook on the other side until golden.
  Repeat with the remaining batter, greasing the pan in between batches as needed.
• In the meantime, prepare the sauce: Before you begin, make sure you have the sweetener, cashew milk, and extract ready to go in the pan. If you don’t work quickly, the sweetener will burn.
  In a heavy-bottomed saucepan over high heat, melt the butter. When it comes to a boil, look for brown flecks; this is browned butter (great on veggies!). Add the sweetener, milk, and extract to the
  pan right away. Remove the pan from the heat and whisk until the sauce is smooth. (Please keep in mind that the sauce can be made up to 2 weeks ahead of time.)
• Place 2 pancakes on each plate and top with walnuts, Brie, and sauce to serve.
  Enjoy!
• Refrigerate leftover pancakes in an airtight container for up to 3 days. Refrigerate cooled sauce in a glass jar for up to 2 weeks. Reheat the pancakes for 5 minutes on a baking sheet in a preheated 180°C/350°F oven, or until warmed through. In a saucepan over medium heat, reheat the sauce for 3 minutes, or until warmed through.