Sift together the two flours and baking soda in a large mixing bowl

Add in the almond butter and maple syrup, ensuring that the almond butter is creamy.

Pour in the almond milk and stir well. The batter should be thinner but not overly runny.

Using a large skillet (preferably cast iron or something that will not stick... this batter is very sticky) melt a tbsp of coconut oil on medium-low heat.

Using a TBSP measure, scoop one table spoon of batter at a time into the skillet, frying only 3 pancakes at a time. Fry on low heat until the edges begin to cook, and carefully flip the pancakes to finish cooking. Remove the cooked pancakes and set aside.

Repeat the process until batter is finished and add more coconut oil as needed.

To assemble the skewers, layer one pancake, one piece of fruit, one pancake and finish with more fruit. You'll have two-three pieces of fruit, and two pancakes per toothpick, and will have enough for 10-12 toothpicks. Top with extra maple syrup if desired and serve!