Fluffy Coconut Flour Pancakes

• 4 eggs, room temperature
• 1 cup unsweetened almond milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon stevia powder
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/8 teaspoon sea salt
• coconut oil or butter for frying

Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and stevia.

In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir 3/4 of wet mixture into dry until coconut flour is incorporated. Allow to sit for 3-5 minutes. At this stage your batter should be thick, almost like brownie batter. If it is still fairly thick and dry, add the rest of the wet mixture. (Note: we used all of the wet mixture.)

Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.

Serve hot with butter, coconut oil, keto-friendly syrup, or fruit.