In a large bowl, whisk together the coconut flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, maple syrup, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix, as this can make the pancakes tough.
Heat a lightly greased skillet over medium heat. Pour about ¼ cup of batter per pancake onto the skillet.
Cook the pancakes for 2-3 minutes per side, or until golden brown and cooked through. You can gently lift one edge of the pancake to check for doneness. Repeat with the remaining batter, making sure to grease the skillet lightly between batches if needed.
Serve the pancakes warm with your favorite toppings and enjoy!
Notes
For extra fluffiness, let the batter rest for 5 minutes before cooking.
If the batter seems too thick, add a little more milk or water one tablespoon at a time until it reaches a pourable consistency.
To store: Coconut flour pancakes will keep well in an air-tight container in the refrigerator for up to 3 days.
To freeze: Once cooled, layer the pancakes with a piece of parchment paper between each pancake, then place in a freezer-safe container to store for up to 3 months.