1/2-3/4cupcoconut milkCan sub for any milk of choice * see notes
In a large mixing bowl, combine your blanched almond flour, coconut flour, cinnamon, and baking powder. 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 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 the 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.
* Start with 1/2 cup but only add more as needed.TO STORE: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week. TO FREEZE: Place leftover pancakes in a ziplock bag and store in the freezer for up to 6 months. Thaw pancakes overnight in the refrigerator. TO REHEAT: Reheat pancakes in the microwave (30-40 seconds) or in a non-stick pan until warm on both sides.