Combine almond flour, tapioca flour, coconut flour and baking powder in a bowl and mix well.
Melt coconut oil and cool. In a separate bowl, add almond milk, honey, eggs, salt and cooled coconut oil and mix well. So help me, that coconut oil better be COOLED.
Make a well in the dry ingredients and add the wet ingredients and mix until combined, but leave some lumps. We like the lumps, got it?
Let the batter rest for 15 minutes, this is a good time to start your raspberry reduction and fetch yourself a lukewarm Diet Coke.
Get a saucepan and add the frozen raspberries, enough water to cover the raspberries, the juice of half a lemon, honey, coconut oil, sugar and hard cider on medium high heat.
Let it reduce, dingus.
Oh, stir it a lot and don't let it boil over.
Get a pan nice and medium-ly hot for your batter. I used a little bit more coconut oil as anti-stick insurance. Pour about 1/4 cup batter into a pan/griddle/cooking apparatus per pancake and watch closely. Almond flour can burn quickly if you aren't careful.
Flip pancake. ONCE. Resist anyone's request to flip pancakes multiple times. Use force if necessary.
Plate pancakes and spoon the raspberry reduction as topping while wearing a scrunchy. Take several pictures of this happening.
Post a blog about it. (optional)