Stir together the almond flour, tapioca flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl (dry ingredients).

In a separate bowl, whisk together the eggs, vanilla extract, almond milk, and maple syrup. Pour the wet mixture into the bowl with the dry mixture and stir well to combine.

Add three tablespoons of the pancake batter to a small bowl. Add the melted butter, cinnamon, and coconut sugar and stir well to combine. This mixture will be thick.

Pour the cinnamon and sugar mixture into the bowl with the pancake batter and swirl.

Heat a large nonstick skillet over medium and add enough coconut oil to generously coat the surface, about 3 tablespoons.

Measure 1/4 cup of batter and pour on the hot skillet. Cook until sides begin to firm up, about 2 to 3 minutes. Carefully flip and cook another 2 to 3 minutes, until pancake is cooked through. Repeat for remaining batter, adding more coconut oil to the skillet as necessary.

Serve pancakes with butter, pure maple syrup, and plain Greek yogurt (or spreadable cream cheese).