It seems like my best bet for using coconut flour is as some sort of flatbread. This recipe is versatile enough to use as a pancake, crepe or tortilla, depending on the seasonings you want to use and how much you thin the batter before pouring it into the pan. The original recipe is from Against All Grain, and was for a thinner, tortilla-like batter, but I made mine slightly thicker, added just a touch more baking powder and cooked them for slightly longer to make fluffy pancakes. A bit of vinegar in the milk (or milk substitute) would give them the authentic buttermilk tang of "traditional" pancakes.
They were seriously good with a big dollop of peanut butter, but the possibilities are endless. Below is my base recipe, but I'm looking forward to future experiments!
1/2 cup coconut flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cup egg substitute, or about 10 whole eggs
3/4 cup milk of choice (dairy, soy, almond, etc.)
1. Mix everything together in a large bowl, and allow to sit for 10 minutes, or until the coconut flour has soaked up most of the liquid. The batter should be slightly more runny than typical pancake mix, so add additional liquid as needed to reach desired consistency.
2. Heat a large skillet over medium-high heat and oil, if needed, to prevent sticking.
3. Pour batter into pan to cook in batches, roughly 1/4 cup at a time.
4. Cook until the bottom is set and carefully flip to cook the other side. Note that these may be a little more fragile than your typical pancake, so be careful!
5. Repeat the above steps until all the batter is used, keeping completed pancakes/tortillas/crepes in a warm oven or microwave until finished.
6. Top or stuff as desired and enjoy!