In a large bowl whisk together the eggs, milk, maple syrup and vanilla. While whisking add in the coconut flour, tapioca flour, baking powder, baking soda, cinnamon and the pinch of salt; whisk until well combined but being careful not to over mix. If your batter becomes extremely thick, simply thin with a 1-2 tablespoons of water.
Place a large skillet over medium heat and add about 1 tablespoon of coconut oil. Once the oil is well heated (this can take 1-2 minutes), scoop out the batter, about ¼ cup for each one, doing one pancake at a time. When you see bubbles all over the surface of the pancake, flip and cook on the other side, approximately 2-3 minutes per side.
Transfer to a plate and keep warm in the oven, repeating the same process with the remaining batter. Slather with a little nut butter, drizzle of maple syrup, or our favorite, fresh sliced strawberries