In a medium bowl, combine the almond flour, coconut flour, cocoa powder, cream of tartar, baking soa and sea salt. 

In a separate bowl, whisk together the coconut milk, water, eggs, vanilla and stevia.

Add the dry ingredients to the wet and mix well. Let stand for 5 minutes.

Heat a large, safe nonstick pan or cast iron griddle over medium heat. Add one-third of the coconut oil and melt.

Scoop batter by 1/3 cupfuls and place on heated pan. Cook 3 minutes; then flip and cook an addition 2 minutes to a firm pancake texture.  

Continue with remaining batter, adding oil before each batch. Serve.