Preheat oven to 425 degrees F and line an 18x13 baking sheet with parchment paper.
Mix all ingredients (except optional add-ins) until a smooth and creamy batter forms. If the batter is too thick, add more coconut milk until it reaches the right consistency. The batter should be a bit thicker than traditional pancake batter.
Pour into the prepared baking sheet and use a spatula to spread it out evenly.
Top with your favorite optional toppings, if using.
Bake for 10-13 minutes, or until a toothpick inserted into the center comes out clean.
Cut into 12 slices. A pizza cutter works well for this purpose.
Enjoy with your favorite toppings! I love sour cream, coconut cream, fruits, nut butter, cinnamon, and/or keto maple syrup.
*You can replace stevia with 3-4 tablespoons of maple syrup, and reduce coconut milk to 1 cup if you are not on a low carb diet.