Coconut Flour Pancakes with Fresh Berries

Crack the three eggs into a bowl and beat them vigorously together with the almond milk and vanilla. Add the coconut flour and baking powder to the liquid. Mix everything with a whisk until a smooth batter without lumps. Let the batter rest for five minutes on the counter so the coconut flour can absorb the liquid properly and the batter reaches the right consistency.

Heat a frying pan over medium-high heat and let the teaspoon of coconut oil melt in it. Scoop small portions of the batter into the pan with a spoon. Fry the pancakes for approximately two to three minutes per side until they are firm, golden brown, and completely cooked. Turn them carefully with a spatula.

Remove the cooked pancakes from the pan and stack them immediately on a flat plate. Dollop the tablespoon of Greek yogurt in the center on top of the warm stack. Finally, distribute the mixed fresh berries over the pancakes and serve immediately.