In a large mixing bowl, beat the 4 large eggs until frothy. This adds air to the batter, ensuring your pancakes are light and fluffy.
Add the 1 cup of full-fat coconut milk, 4 tablespoons of melted butter or coconut oil, and 1 teaspoon of pure vanilla extract to the eggs. Whisk until well combined.
In another bowl, mix together ½ cup of coconut flour, 1 tablespoon of sugar-free granulated sweetener (if using), ½ teaspoon of baking soda, and a pinch of sea salt.
Gradually add the dry mixture to the wet ingredients, whisking until the batter is smooth. Let it sit for about 5 minutes, allowing the coconut flour to absorb the moisture.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with avocado oil.
Pour about ¼ cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then carefully flip and cook for an additional 1-2 minutes until golden brown.
Transfer the pancakes to a plate and serve them warm with your favorite low-carb toppings, such as fresh berries, sugar-free syrup, or a dollop of whipped cream.
