Gather all your ingredients first. Having everything ready makes the process smooth and stress-free, and it sets you up for pancakes that taste effortless and delicious.

In a medium bowl, combine the coconut flour, baking powder, and salt. Whisk them together well so the mixture is even and clump-free, this little step helps your pancakes stay soft and rise beautifully.

In a separate bowl, lightly beat the eggs, then stir in the almond milk, honey, and vanilla. This creates a silky, flavorful base that will give your pancakes a gentle sweetness and wonderful aroma.

Add the wet ingredients to the dry and stir until the batter is mostly smooth. Set it aside for a couple of minutes to allow the coconut flour to take in the liquid evenly. The batter should be thick but scoopable, if it feels too stiff, add a small splash of almond milk; if it’s too thin, a pinch more coconut flour works perfectly.

Heat a skillet or non-stick griddle over medium heat and lightly grease it with a little oil or coconut oil, just enough so the pancakes don’t stick. To check if the pan is ready, flick a tiny drop of water on it; it should dance across the surface.

Spoon the batter onto the hot skillet and cook until you see bubbles forming on the top and the edges look set, about 2–3 minutes. Carefully flip and cook for an additional 1–2 minutes, until the surface turns a lovely golden brown. Try not to press down with your spatula so your pancakes stay soft and fluffy. Enjoy!