Mix eggs, cream, vanilla together. Set aside.
In a separate bowl, combine coconut flour, coconut sugar, baking powder, and sea salt.
Slowly mix the wet mixture into the dry mix.
Heat griddle or frying pan to medium heat. Add ghee, coconut oil, or butter.
Make pancakes using 2 tablespoons-1/4 cups of batter at a time (smaller pancakes are easier and will be less likely to fall apart when removing). Cook for a few minutes on each side. The pancakes should be slightly brown and dry on both sides.
You can store the leftover pancakes in an airtight container in your refrigerator for up to 5 days. You can also keep them stored in your freezer for up to 3 months. To reheat, place the pancakes on a baking sheet and bake at 350° F for 10 minutes or until thawed and warmed.
How to make