In a medium bowl, whisk together the coconut flour, almond flour, baking powder, baking soda, fine sea salt, and unsweetened shredded coconut (if using). Break up any lumps so the mixture is light and even.

In a larger bowl, whisk the eggs until smooth. Add the melted and slightly cooled coconut oil (or butter/ghee), milk of choice, vanilla extract, and sweetener. Whisk until glossy and well combined. If the fat looks like it’s seizing, it will smooth out once the dry ingredients are added.

Add the dry ingredient mixture to the wet mixture and whisk or stir just until combined. The batter will look thin at first. Let it rest for 5–10 minutes so the coconut flour can absorb the liquid; it will thicken noticeably.

After resting, the batter should be thick but scoopable, somewhere between cake and muffin batter. If it is too thick, whisk in 1–2 tablespoons of milk. If it is too thin, sprinkle in 1–2 teaspoons coconut flour, whisk, and let rest another 3–4 minutes.

Decide how you want to use the batter: - For pancakes: Preheat a lightly greased skillet over medium to medium-low heat. - For muffins: Line a 12-cup muffin tin and fill each cup about 3/4 full with batter. - For bread or cake: Grease or line an 8×4-inch loaf pan or an 8-inch round cake pan, then spread the batter evenly in the pan.

Cook or bake according to chosen format: - Pancakes: Spoon 2–3 tablespoons batter per pancake onto the hot, lightly greased skillet. Cook 2–3 minutes per side over medium-low heat, flipping when bubbles form and edges look set. Coconut flour pancakes brown quickly, so keep heat modest. - Muffins: Bake at 350°F (175°C) for 18–22 minutes, until tops spring back and a toothpick comes out clean or with a few moist crumbs. - Bread or cake: Bake at 350°F (175°C) for 30–38 minutes for a loaf or 22–26 minutes for an 8-inch round cake. Tent with foil if the top is browning too fast before the center is done.

For muffins, bread, or cake, let them cool in the pan for at least 10 minutes, then transfer to a wire rack to cool further. Coconut flour baked goods firm up as they cool, so don’t judge the texture straight from the oven. For pancakes, let them sit on a plate for 1–2 minutes before serving so they hold together better.

Use the same base batter and adjust flavors as desired: add cocoa powder and extra sweetener for brownies; add cinnamon and a swirl of sweetened butter for cinnamon bread; fold in lemon zest and blueberries for muffins; reduce sweetener and add herbs and cheese for savory bread; add chocolate chips for soft cookies; or add pumpkin puree and pumpkin spice for a seasonal snack cake.