For muffins, bread, or cake: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease an 8-inch round pan or loaf pan with coconut oil or butter. For pancakes: Preheat a nonstick skillet or griddle over medium-low heat and lightly grease.

In a medium bowl, whisk together coconut flour, almond flour, fine sea salt, baking powder, and baking soda. Break up any clumps of coconut flour with the whisk or your fingertips.

In a large bowl, whisk the eggs until well combined and slightly frothy. Add the milk, melted coconut oil or butter (cooled slightly), sweetener, vanilla extract, and Greek yogurt or sour cream. Whisk until smooth.

Sprinkle the dry ingredients over the wet ingredients. Whisk or stir with a spatula until no dry spots remain. Let the batter sit for 2–3 minutes; it will thicken as the coconut flour absorbs the liquid.

For pancakes: Add additional milk 1 tablespoon at a time until the batter is thick but pourable, slightly thicker than regular pancake batter. For muffins, bread, cake, or cookies: Aim for a thick, scoopable batter that holds its shape on a spoon. If too dry or crumbly, stir in 1–2 tablespoons more milk; if too runny, sprinkle in 1–2 teaspoons extra coconut flour and let sit a few minutes.

Gently fold in any desired mix-ins such as chocolate chips, berries, nuts, or spices like cinnamon. For cake, you can add 2 tablespoons extra milk and 2 tablespoons extra sweetener. For brownies, stir in cocoa powder and melted dark chocolate and, if possible, reduce the coconut flour to about 1/3 cup when you mix the dry ingredients.

For pancakes: Scoop 2–3 tablespoons of batter per pancake onto the preheated skillet. Cook 2–3 minutes until bubbles appear and edges look set, then flip and cook 1–2 more minutes, lowering heat if they brown too quickly. For muffins: Fill muffin cups about 3/4 full and bake 16–20 minutes, until tops spring back and a toothpick comes out mostly clean. For bread: Spread batter into a greased loaf pan and bake 35–45 minutes, checking at 30 minutes and tenting with foil if the top browns too fast. For cake: Pour into a greased 8-inch pan and bake 20–25 minutes, just until the center is set. For cookies: Scoop tablespoon-sized mounds onto a parchment-lined sheet, gently flatten, and bake at 350°F (175°C) for 9–12 minutes, until edges are just golden.

Let muffins, bread, cake, and brownies cool at least 10–15 minutes before slicing or serving, as coconut flour continues to set as it cools. Pancakes can be served right away, but benefit from a brief 2–3 minute rest.