Coconut Flour Pancakes

4 Eggs
Dash of Salt
2 tsp. Vanilla
4 tbsp. melted Butter or Coconut Oil
2 cups Buttermilk
1/2 cup Almond Flour
1/2 cup plus 2 Tbsp's Coconut Flour
1 1/4 tsp. Baking Soda
Beat eggs, beat in salt and vanilla, slowly pour in melted butter while beating eggs. Mix in buttermilk, whisk in flours and baking soda. Let sit until slightly thickened, coconut flour thickens more after it soaks up liquid! Cook in a stick free skillet, with no grease added, use a 1/4 cup measure to scoop it, I think any bigger, and you wouldn't be able to flip them! They tend to fall apart, because there isn't any gluten...cook on a medium heat, and let them basically cook all the way through on one side, before you try to flip them! Serve with whatever you please, yogurt is awesome!!
Serves 3-4 people
Dairy free version:
Use your choice of dairy free milk, and add 1-2 Tbsp's vinegar.
Pumpkin Spice Variation:
Add 3/4 cup Pumpkin Purée, 2 Tsp. or more of Pumpkin Spice mix, and 3 Tbsp's coconut flour.