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Whisk the eggs until fluffy, about 2 minutes with an electric mixer.
Mix in the almond milk.
Sieve in the coconut flour and salt and stir it in. Try to retain as much air as possible.
Let the batter sit for 5 minutes, so that the coconut flour can absorb moisture and thicken the batter.
In a non-stick pan over medium heat, heat 1/2 teaspoon of coconut oil.
Add 1/4 cup of batter and fry until bubbles appear on the top of the pancake, about 2 to 3 minutes. If the pancake seems too fragile to flip, give it another minute.
Flip and fry for another minute or two.
Before adding the next batter, use a brush to spread the remaining coconut oil in the pan. Repeat this step every time you make another pancake.
Serve with your favorite topping, for example fresh berries.

# Savory pancakes
While the pancakes are naturally sweet from the coconut flour and almond milk, you can also make them savory. For example, top the pancake with 2 tablespoons of grated parmesan after flipping it. Like this the cheese melts while the pancakes finishes cooking.

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