Heat your frying pan (I used a cast iron skillet) on low medium heat.

In a small dish, combine almond butter and almond milk.

In another dish, combine the dry ingredients until well blended.

Combine wet and dry ingredients, and stir until thoroughly mixed.

Let this sit for a minute or two, so the flax and coconut flour can absorb the liquid.

Spoon the batter onto your skillet and spread gently into pancakes.

I got 3, 4" pancakes out of this.

If the batter is difficult to spread, wet the back of a spoon and use it like a spatula.

Cook for about 4-5 minutes, until the pancake flips easily (check it at 3 by gently shimmying your spatula under the pancake).

Like with conventional pancakes, you want to see those little bubbles all over the surface.

When golden on the underside, flip and cook for another 2-3 minutes until done.

Top with vegan butter, coconut cream, sugar free syrup, berries or more almond butter (or really, any combo of the above mentioned foods) and enjoy!!