Ingredients:

• 1/2 cup coconut flour
• 6 large eggs
• 1/2 cup unsweetened almond milk
• 2 tbsp melted butter or coconut oil
• 1 tsp baking powder
• 1/4 tsp salt
• Optional: sweetener like stevia or erythritol, vanilla extract

Instructions:

1. In a mixing bowl, whisk together the coconut flour, baking powder and salt.
2. In a separate bowl, whisk together the eggs, almond milk, melted butter or coconut oil, sweetener and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
4. Heat a large skillet over medium heat and grease with butter or oil.
5. Using a ladle or measuring cup, pour the batter onto the skillet, making small pancakes.
6. Cook until bubbles appear on the surface and the edges are set, then flip the pancake and cook for an additional 1-2 minutes.
7. Repeat until all the batter is used up.
8. Serve the pancakes warm and enjoy with your favorite keto-friendly toppings, such as butter, sugar-free syrup or whipped cream.

Note: These pancakes may not have the same texture as traditional pancakes made with wheat flour, but they are a delicious low-carb alternative.