In a medium bowl add the eggs, almond milk and pink pitaya.
Use a hand mixer and beat well.
Add the paleo flour, baking powder, salt and nutmeg and mix again until all is well blended.
Heat a non stick frying pan over low-medium heat.
Drop a small amount of coconut oil in the middle of the pan.
Spoon a bit of batter onto the pan.
Cook for 2-3 minutes.
Flip pancake and cook the other side.
Remove pancake onto a serving plate.
Repeat with the rest of the batter.
Top pancakes with whipped coconut cream and raspberries.
To make whipped coconut cream place very cold coconut cream and pink pitaya powder in a small bowl and use a hand held mixer to whip up.