Preheat cast iron skillets (or griddle) on the stove over medium heat. Then reduce heat to medium low once the skillets are evenly heated.

Pour sourdough discard into a large mixing bowl.

Slowly melt 2 TB coconut oil on the stove; just to melted, not hot.

Whisk 2 eggs and melted oil together in a small bowl, then add to discard and mix well.

In a separate medium mixing bowl, add unbleached flour, sugar, salt, and baking powder. Mix together.

Add dry mix to wet mix, half at a time, and stir with a whisk until just combined. See those happy bubbles!

Using a ladle or 1/3 cup measuring cup, slowly pour pancakes onto buttered skillets (or griddle). Let cook until edges look slightly dry and bubbles appear.

Turn gently and cook through the other side.

Remove hot pancakes onto a plate, one at a time, and add a generous pat of butter. Then dust with cinnamon sugar over the melting butter.

Serve hot!