In a large bowl, mix together:
1 cup almond milk
2 tablespoons melted and cooled coconut oil (+ more for pan)
2 tablespoons pure maple syrup (Kaufmann 2) or 3 packets stevia (Kaufmann 1)
In a small bowl, whisk together:
¾ cup blanched almond meal
¼ cup flax meal
scant teaspoon salt
3 teaspoons baking powder (non-aluminum please!)
Add dry ingredients to wet and stir just until blended.
In a very well seasoned cast iron skillet, or a safe non-stick skillet (i.e. one that contains no PTFE, such as the Greenpan) melt a tablespoon of coconut oil over medium-high heat. With a measuring cup, scoop out ¼ cup portions and pour into pan. Cook just until top looks somewhat set, flip and cook for about one minute more.
Serve with xylitol-sweetened maple syrup or for Kaufmann 2, pure maple syrup.
When pancakes have set on first side, add fresh or frozen blueberries, or sesame or flax seeds for crunch.