Make the crust first. Grease an 8 x 8 pan with coconut oil. Place almond flour, coconut flour, sugar, tapioca flour and sea salt in a mixer bowl. Dice the cold butter into the bowl in little slivers. Beat ingredients together until crumbly. Press crumbly mixture into the greased 8x8 pan. Bake 10-12 minutes or until lightly golden.

While the crust is baking, mix together the filling.

Put eggs, sugar, lemon juice, lemon essential oil, tapioca flour, sea salt and gelatin into a mixing bowl. Beat at medium high until all ingredients are combined together. Leave in mixing bowl until ready to pour into crust. Prior to pouring into crust mix one more time to combine ingredients that may have settled.

Pour filling into baked crust and return to oven for 18-20 minutes or until firm in the center. Cool completely before sprinkling with powdered sugar and cutting. Refrigerate until you are ready to serve. 

Combine eggs, almond milk, ACV, maple syrup, vanilla together using a mixer. I like to make mine with my hand mixer in my batter bowl. Add dry ingredients with melted coconut oil on top. Doing the steps in this order will help the coconut oil to mix into the cold, wet ingredients without clumping.

Cook pancakes on medium heat until beginning to bubble and flip. This should produce golden pancakes with a touch of crispiness at the edges.

I highly suggest eating warm with syrup or sunbutter, but they can be stored in a sealed container in the fridge for up to five days.