Coconut Flour Pancakes with Berries

In a mixing bowl, whisk together the coconut flour, eggs, unsweetened almond milk or coconut milk, melted coconut oil, low-carb sweetener, baking powder, vanilla extract, and a pinch of salt. Mix until you have a smooth pancake batter. Allow the batter to sit for a couple of minutes to thicken.

Preheat a griddle or a non-stick skillet over medium heat. Grease it lightly with coconut oil or cooking spray.

Pour small portions of the batter onto the preheated griddle to form pancakes. Use the back of a spoon to spread the batter into a circular shape. Cook for about 2-3 minutes on each side, or until the pancakes are golden brown and firm.

Stack the Coconut Flour Pancakes on a plate and top them with fresh berries. Drizzle with sugar-free maple syrup if desired.