Pancakes with coconut flour

Put all the ingredients except the coconut flour (milk, oil, eggs, sugar or sweetener to taste, yeast and a pinch of salt) and beat until well integrated.

Add the coconut flour and beat the batter until well combined and there are no lumps.

The mixture may seem quite runny but that's okay, don't add more flour. Let it sit for a few minutes to thicken as the coconut flour absorbs a lot of liquid.

Preheat a non-stick frying pan over medium heat (if the adherent is not so good I recommend greasing with a little oil or butter). Once hot pour 3 tablespoons of the batter into the pan and do not spread it, just shape it carefully if the pancake is not very round.

Cook for a few minutes until it puffs up a little and you see bubbles on the surface.

With a spatula check if it can be removed from the bottom. If it is ready, turn it over carefully so it doesn't break and cook for another minute.

If you see that it has turned out dark, lower the temperature of the fire. Repeat with the rest of the dough until finished. If you have a larger pan you can make several at the same time.

You can eat them on their own or accompany them with whatever you like, enjoy!