Use a large bowl to combine all of the dry ingredients such as flaxseed meal, almond flour, baking powder, coconut flour, salt, and cinnamon together. Stir well. Add some sweetener if preferred. Set this mixture aside.
Carefully separate the egg whites from the egg yolks. Whisk the egg whites in a mixer until it becomes foamy and forms soft peaks.
Mix all of the wet ingredients including almond milk, 2 tbsp of coconut oil and melted butter in another bowl. Add the egg yolks in. Stir to produce a consistent mixture. Gently pour the dry flour mixture into the bowl. Plop the beaten eggs white too and whip continuously.
Heat 3 tbsp of coconut oil on a nonstick frying pan. Make about 7 pieces of pancakes, each 3 inches wide. Fry the pancakes one at a time to flip them easily and prevent crumbling them.