In a big bowl add the eggs, coconut oil, and maple syrup. Mix well until combined.
Add the rest ingredients in the same bowl and stir nicely to combine. If too liquidy, add more coconut flour.
Leave the mixture to set for about 7-10 minutes for the coconut flour to absorb all ingredients. The mixture should be thick but easily spreadable.
Heat a non-stick pancake pan on medium-low and add 1 tsp of coconut oil.
Add around 2 tablespoons of the mixture into the pancake pan and form a pancake-like circle with the tablespoon.
Cook for 4-5 minutes, or until bubbles start showing up, then turn on the other side and cook for another 3 minutes.
Serve pancakes with toppings of your choice. (You can add coconut cream, fresh fruits, nut butter, etc.)