Mix together all the dry ingredients in a small bowl.
Tip for fluffy pancakes: In a separate bowl, beat egg whites (or eggs) with a pinch of sea salt until they are fluffy and almost appears like a foam. This will likely take about 5 or 6 minutes if doing it by hand (but the upside is you’ll burn some calories in the process).
Add the dry ingredients to the egg whites and nix together. Then add the coconut cream and vanilla extract. Mix together. If you find that the mixture is too thick, then simply add tablespoons of coconut cream to the mixture until it is thinner. Note: a mixed coconut flour batter will always appear a little thicker than an all-purpose flour mixture.
Set a nonstick skillet on medium-high heat and spray with coconut oil (or preferred cooking spray).
Once the skillet is hot, add 1 tablespoon of batter (per pancake) to the skillet, then cover and cook for 1 minute. After about 1 minute, flip the pancake using a spatula and cover and cook for an additional 45 seconds.
Repeat until all the batter is gone.