Coconut Flour Pancakes

Whisk coconut flour, baking soda and salt in a medium bowl. Whisk eggs, half-and-half, oil and water in a separate medium bowl. Add the wet mixture to the dry mixture and stir until mostly smooth.

Lightly brush a griddle or nonstick skillet with oil; heat over medium-high heat. Working in batches and using a scant 1/4 cup for each pancake, scoop the batter onto the hot pan. Using a spoon or small offset spatula, lightly flatten and spread each pancake about 1/4 inch thick. Cook until golden brown, about 2 minutes per side. Brush the pan with more oil as needed between batches. If desired, serve the pancakes with maple syrup.