Step 1: In a medium bowl, whisk together almond flour, tapioca flour, baking powder, and salt.
Step 2: In a separate bowl, beat eggs, then add almond milk, maple syrup, vanilla extract, and melted coconut oil. Mix well.
Step 3: Pour wet ingredients into dry ingredients and stir until just combined. Let batter rest for 5 minutes.
Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Step 5: Pour 1/4 cup of batter for each pancake onto the hot skillet. Cook for 2-3 minutes until bubbles form on the surface.
Step 6: Flip pancakes and cook for another 1-2 minutes until golden brown and cooked through.
Step 7: Serve warm with fresh berries, maple syrup, or your favorite toppings.