Add the tapioca starch, coconut flour, baking powder, and salt to a mixing bowl and whisk together.
In a separate bowl, add the eggs, vanilla extract, and maple syrup and whisk until well combined. Mix in the banana and almond milk until all is well combined.
Add and mix the dry ingredients into the wet until well combined. Let sit for about 5 minutes so that the coconut flour can absorb some of the moisture (important so that the mixture cooks thoroughly).
Grease the pancake griddle with coconut oil or nonstick spray and heat the griddle to medium/high heat. Scoop the batter ¼ cup at a time, spreading onto the griddle. Cook each pancake until the bottom is golden brown and you start to see bubbles forming on the top (about 5-6 minutes). Flip and let cook for another 5-6 minutes. Remove from griddle, let cool, and enjoy!
