In a mixing bowl, whisk together the eggs, melted coconut oil, and milk until smooth. In another bowl, combine the almond flour and baking powder.

Gradually fold the dry mixture into the wet ingredients until fully incorporated.

Grease a large non-stick pan and place it over medium heat. Once the pan is hot, pour 1/4 cup of the batter onto the pan and cover it.

Cook the pancakes for about 3-4 minutes, until the edges start to bubble. Remove the lid, flip the pancakes carefully, and cook for another 1-2 minutes, covered.

Repeat this process until all the batter is used up.

Serve the pancakes immediately.