Coconut Flour Pancakes

In a large bowl, whisk together butter, eggs and vanilla extract. In another bowl, combine coconut flour, baking powder, salt and sweetener. Mix dry ingredients into the wet ingredients. Add sparkling water and whisk until smooth. Let batter rest for about 15 mins to thicken. Add another Tbsp of coconut flour or sparkling water if it is too thin or thick respectively. Heat a large nonstick skillet on medium-low and spoon out about 1½ Tbsp mixture on it to make pancakes about 3 inches in diameter. Don’t make them too big or flipping will be hard. You should be able to get 3 pancakes on one skillet. Cook for about 2 minutes until a few bubbles appear in the top, and edges are dry. Flip carefully and cook about 1 minute until other side is golden brown. Note: pancakes may appear flat when cooking on the first side but will puff up when flipped. Remove from pan and repeat with remaining batter. Keep pancakes warm in a 200°F oven, or warm them in a microwave for serving. Serve with butter, berries or sugar-free syrup.