Add coconut flour, turmeric, salt and rice flour into a bowl and mix.

Then add in the eggs, milk, coconut oil, vanilla and almond extracts, and mix well till batter is smooth.

Pour 3-4 spoonfuls of batter onto a warm pan and let cook for 3 to 4 minutes on a low flame. When top surface of pancakes become cracked, flip them and cook on other side for 2-3 minutes

As pancakes cool, add coconut oil to a pan with coconut flakes and sauté.

Add in the jiggery and almond extract, cinnamon and lemon juice and sauté till jiggery melts and coats coconut.

Place a pancake on a plate, top with coconut whipped topping or whipped topping of your choice, sprinkle coconut jiggery filling and repeat.

Stack layers as high as you want and dig in!