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In a large bowl, whisk together the almond, coconut, and tapioca/arrowroot flours, baking powder, sugar, and salt. Once combined, pour in the milk and vanilla bean paste or extract, whisking everything until you have a smooth batter.
Let the batter sit for about 10 to 15 minutes; this gives the flours time to hydrate and thicken slightly.
Warm a frying pan or skillet over medium heat with a small amount of coconut oil. Once shimmering, pour in enough batter to form a small pancake. Let it cook for a few minutes, until the edges begin to brown and small bubbles appear on the surface.
Sprinkle a few blueberries onto the cooking side, then carefully flip the pancake. Immediately scatter some cacao nibs and chocolate over the flipped side. Continue to cook for another few minutes, until the second side is golden brown and the pancake is cooked through. Transfer to a plate and repeat with the remaining batter.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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