In a large mixing bowl, combine your dry ingredients and mix well.
In a seperate small bowl, combine your egg yolks, almond extract, liquid stevia, and coconut milk and whisk together. Add to the dry mixture and mix well.
Whisk your egg whites until stiff peaks start to form. Fold into your pancake batter, along with your chocolate chips, if using them. Allow sitting for 5 minutes.
Coat a non-stick pan with cooking spray. On medium heat, heat until hot. When hot, pour scant 1/4 cup portions of the pancake batter. Cook for 2-3 minutes, until the edges start to bubble and are golden. Carefully flip the pancakes and continue cooking until done. Repeat until all the pancake batter has been used up.
* See the post for vegan and eggless option** Adjust accordingly. If the batter is too thick, add more.Leftover Coconut Flour Pancakes can be stored in the fridge and will stay fresh for up to 5 days.Pancakes are freezer friendly and will keep well frozen for up to 6 months.