• In a large mixing bowl, combine your blanched almond flour, coconut flour cinnamon, and baking powder. Set aside. 
• Separate your whites from your yolks and set aside.
• Add your egg yolks, half a cup of coconut milk, and liquid stevia to the dry ingredients and mix very well. If the batter happens to be too thin, add extra almond flour. If it is too thick, slowly add extra coconut milk. 
• Whisk your egg whites (using a hand mixer or fork) until stiff white peaks start to form. Fold the whites into the pancake batter. Let the pancake batter sit for 5 minutes, to thicken. 
• Grease a non-stick pan on medium heat. When hot, pour small 1/4 cup portions of batter and if possible, place a lid on top. When bubbles start to form on the edges, flip and continue cooking until slightly golden. Repeat until all the pancake batter is used up. 
• Serve immediately, or allow to cool to refrigerate or freeze. 

For the vegan option

• In a high-speed blender or food processor, add all your ingredients and blend until a thick batter remains. 
• Heat a large pan on medium heat. When hot, pour 1/4 cup portions of pancake batter onto it. Cover and cook for 1-2 minutes, or until bubbles form on the side. Flip and repeat. Enjoy immediately or allow to cool to refrigerate or freezer for later.