Place a frying pan over a medium heat and add 1 tsp coconut oil

Crack the eggs into the bowl of your mixer (or a large bowl) and whisk for 3 minutes until pale and fluffy (if you have a Sage mixer set the timer and walk away!)

Sift in the coconut flour, then add the almonds, almond extract and milk and whisk again until smooth. It should be a pretty thick batter

Spread the coconut oil out in the frying pan with a piece of kitchen paper

Place a tablespoonful of pancake batter into the frying pan and repeat around the edge of the pan

Leave the pancakes to cook for around 1 minute and when bubbles are rising to the surface flip them over

Allow to cook for around a minute more before removing to a plate and repeating with the rest of the batter