Heat a little butter/ghee/avocado oil in a non-stick skillet over medium heat.

In a medium bowl, whisk together the butter/ghee, coconut milk, salt, eggs, and vanilla until smooth.

Add in the coconut flour and baking powder and whisk until no lumps remain.

Using a large cookie scoop, pour the batter into the heated skillet.

Cook about 1 minute, or until bubbles start to rise to the surface and the edges are lightly browned.

Flip and cook another minute on the other side.

In between batches, add a little bit of butter/ghee/avocado oil to make the pancakes edges crispy.

Serve warm with your desired toppings.

Best eaten the same day.

KETO CARAMEL SAUCE (ENOUGH FOR 6-7 PANCAKES) In a small saucepan, melt the butter over low heat until it is bubbly and lightly browned.

Add the coconut milk and stir until combined (it will want to separate, just keep stirring).

Continue cooking over low heat, bringing it to a low boil.

Let it boil until it thickens to your desired consistency.

Remove from heat and stir in salt and vanilla.

Best if used the same day.