In a large mixing bowl combine all the pancake ingredients: 1/3 cup coconut flour, 1/3 cup almond flour, 3 eggs, the 1/2 cup almond milk and ½ tsp vinegar mixture, 2 tbsp water, 1 tsp vanilla extract, ¼ tsp baking soda, sweetener of choice, 1 tbsp melted butter or coconut oil, 1/8 tsp sea salt. Mix together until thoroughly combined.
Heat a large lightly greased griddle or skillet on stove top to medium high heat. Make sure griddle is heated before pouring batter.
Spoon or pour pancake batter onto griddle, and wait a couple minutes or until batter starts to bubble. Turn pancakes with spatula turner and cook other side until middle is done. May need to adjust heat at this point, depending on if pancakes are burning or taking too long to cook.
Once pancakes are done, I put them on an oven safe plate in the oven on warm (185 F) to keep them warm while making the syrups, and to get the any slightly underdone pancake centers completely done as well.
In a small sauce pan on medium low heat combine and melt the chocolate syrup ingredients: 2 tbsp coconut oil or butter, 1 tsp cocoa powder, and sweetener of choice. Stir and melt until completely mixed and melted. Place syrup in a container that pours easily (I used a creamer pourer). Set aside.
In another small sauce pan on medium low heat combine: 2 tbsp nut butter, 1 tsp coconut oil, and sweetener of choice. Stir and melt until combined and melted. Place syrup in a container that pours easily.
Remove pancakes from oven. Place pancakes on serving plates, and pour a little of chocolate syrup and then a little of the nutty syrup over pancakes. Can also top with butter if desired.