Set your oven to 350°F (175°C) and grease a sheet pan or line it with parchment paper for easy cleanup.

In a medium bowl, whisk together almond flour, coconut flour, baking powder and salt. 

In the same bowl, shift some of the flour mixture to the side to make a little space almost like a hole on one side. Add the eggs to the hole area, then whisk them. Then add and mix the rest of the wet ingredients - milk, vanilla, maple syrup and melted coconut oil. Try to mix the wet ingredients with themselves before fully mixing everything in the bowl together. 

Mix all ingredients. The batter may seem a little solid, but it cooks nicely.

Spread the batter evenly across a sheet pan prepped with parchment paper. Use a scraper spatula to flatten and smooth the surface. 

Sprinkle optional toppings like chocolate chips all over the pan. 

Place the sheet pan in the preheated oven and bake for 15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. (You can check around 12 minutes just to be safe.)

Allow the pancakes to cool slightly before cutting them into squares or rectangles for serving.

Top with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt for a delicious, healthy and whole food breakfast.