Place the whole almonds and the coconut in a high speed blender. Blend until everything is finely ground.
Add the remaining ingredients and blend until smooth. Let the mixture rest for a few minutes.
Heat a non-stick pan to a medium-high heat.
Drop the batter, a tablespoonful at a time, onto the hot pan and swirl the pan to spread it out. There should be room for three pancakes on the pan.
Cook until bubbles start to form and gently flip over with a spatula, cooking until golden brown. These pancakes aren't as firm as flour-based pancakes, so take care during this step. If they wrinkle, that's ok - they'll still taste fine.
Repeat with the remaining batter. Serve warm with plenty of maple syrup.
Makes 20 small pancakes and each pancake is approximately 55 calories providing 2.5 grams of protein.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.