I love taking my son Micah out on dates on Saturday mornings. We found a gem of a place in Minnesota
called the Colossal Cafe. I saw that it was featured on the TV show Diners, Drive-Ins and Dives! One of the
restaurant’s specialties is flappers: fluffy pancakes served with warm Brie cheese, walnuts, and a walnut
sauce. This is my keto-friendly interpretation of that dish.

prep time: 10 minutes

cook time: 6 minutes per batch

yield: 16 flappers (2 per serving)

INGREDIENTS 

PANCAKES

• ½ cup coconut flour, or 2 cups blanched almond flour
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 cup unsweetened almond milk
• 2 tablespoons melted unsalted butter (or coconut oil if dairy-free)
• 7 large eggs (4 eggs if using almond flour), beaten
• 1 teaspoon apple or vanilla extract (apple tastes great with Brie)
• Coconut oil, for the pan

SAUCE

• ½ cup (1 stick) unsalted butter
• ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ½ cup unsweetened cashew milk or almond milk
• 1 teaspoon maple extract

TOPPINGS

• 1 cup raw walnut pieces
• 8 ounces Brie cheese, sliced

INSTRUCTIONS

1. Make the pancakes: In a large bowl, combine the flour, powdered sweetener (if using powdered), baking powder, and salt.
2. In a separate bowl, combine the almond milk, melted butter, eggs, extract, and liquid sweetener (if using liquid). Stir the wet mixture into the dry mixture.
3. Grease a large skillet with coconut oil and place it over medium-high heat. Pour 3 tablespoons of the batter into the hot skillet, making a circle about 3½ inches in diameter.
4. Cook the pancakes until the bottoms are golden brown, about 2 minutes, then carefully flip and cook on the other side until golden.
5. Repeat with the remaining batter, greasing the pan as needed between batches.
6. Meanwhile, make the sauce: Before you begin, make sure you have the sweetener, cashew milk, and extract next to the pan, ready to go in.
7. Heat the butter in a heavy-bottomed saucepan over high heat. As soon as it comes to a boil, watch for brown flecks; this is browned butter (so good on veggies!).
8. Immediately add the sweetener, milk, and extract to the pan. Whisk until the sauce is smooth, then slide the pan off the heat. (Note: The sauce can be made up to 2 weeks ahead.)
9. To serve, place 2 pancakes on each plate and top with walnuts, Brie, and sauce. Enjoy!
10. Store extra pancakes in an airtight container in the refrigerator for up to 3 days. Store cooled sauce in a glass jar in the fridge for up to 2 weeks.
11. Reheat the pancakes on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
12. Reheat the sauce in a saucepan over medium heat for 3 minutes or until warmed through.