In a large mixing bowl, first combine your dry ingredients for the batter: coconut flour, flour, baking powder & baking soda, then form a little well in the middle and gently pour in your wet ingredients.
Whilst you're whisking them all together, pre-heat a large non-stick frying pan over medium heat.
Add a coconut oil and let it melt & distribute entirely (optional).
Gently spoon your pancake batter into the pan, you can make smaller American style pancakes (like I did) or larger ones that take up the entire pan - they will be more difficult to flip though.
Let your pancakes sit until they start to become firm and the edges are slightly golden. Use a spatula to carefully flip them and cook them on the second side until golden.
Serve with your favourite toppings - banana and baked sweet potato slices are some of mine (plus toasted pecans for a decent crunch!)
Notes
If you're not avoiding gluten, you can swap out the gluten free flour for all purpose or self-raising flour.
The amounts in the recipe will be 4 portions, considering you're making small American style, thin pancakes (like the pictured ones).
You can freeze the pancakes and reheat - or keep them in the fridge and consume within 2 days.