To me, these were a dense coconutty-almondy dream, but P's gluten-adjusted palate was less pleased. If serving to those looking for typical pancakes, I would sweeten a bit more, add a banana to the batter, and go a little heavier on the almond flour.
Part of the reason I love them so is because of the nutritious nature of coconut and almond flours. Coconut flour is very high in fiber and protein, and almond flour is very high in protein and good fats. Perfect pre-hike or pre-bike ride meal.
3 T melted butter
4 to 5 T milk or milk substitute (I used almond milk...but was wishing I had heavy cream on hand!)
1.5 T raw sugar
3 T coconut flour
2 T almond flour
drizzle of maple syrup
Whip the eggs thoroughly before mixing the rest of the batter. Cook in 1 T butter. I served traditionally with maple syrup and real butter, but they would have been wonderful with jam, granola, yogurt, or almond butter. These are very, very filling -- Peter and I could barely finish the batch, which made 4 mid-sized cakes.