Step 1

In a medium bowl, beat eggs with a fork for 1 minute. Whisk in milk, Splenda Monk Fruit Sweetener, salt, and oil.

Step 2

Sprinkle almond flour, cocoa powder, and baking soda on top of wet ingredients. Stir ingredients together until well incorporated, scraping down the sides of the bowl as you go. Squeeze or pour lemon juice over the top and fold it in.

Step 3

Spray a pancake griddle with nonstick cooking spray and heat to medium. Scoop batter by spoonfuls onto griddle. Cook until bubbles form on the uncooked side of the pancake and the edges are dry (about 3-5 minutes). Flip and cook the other side. Repeat with the remaining batter.

Step 4

Serve immediately and enjoy!