First, whisk 2 eggs in a mixing bowl.

Stir in maple syrup and vanilla extract.

Then, stir in cassava flour, coconut flour, baking soda and cinnamon until a thick dough forms.

Add in almond milk. Start with 1/2 cup almond milk. Let the dough sit for 5 minutes.

After 5 minutes, if the dough is too thick, add almond milk 1 tablespoon at a time until desired consistency.

Heat 2 tablespoons butter in large skillet over low medium heat.

Once butter has melted but not yet browned, pour or scoop batter into 5 equal sized pancakes. Use the back of a spoon to smooth out pancake batter into a circle. Pancakes will not spread while cooking. Work in batches if needed.

After 3 to 4 minutes, flip pancakes. Pancakes will be ready to flip when they are slightly bubbly and the edges are starting to get firm. Add remaining butter to skillet if needed.

Carefully flip pancakes. Continue cooking 3 minutes.

Then, carefully remove pancakes from skillet.

Finally, top with dark chocolate chips, fruit, and maple syrup if desired.