Mix gluten free all purpose flour, almond flour, baking powder, cacao powder, flax meal, and salt.
Add maple syrup, vanilla extract, almond extract, and vanilla almond milk.
Melt vegan butter in a frying pan over medium heat. Ladle a few tablespoonfuls of batter onto the skillet. Make 1 or two more, depending on the size of your skillet. Cook until bubbles appear and the undersides have browned. Flip and cook the other side.
Repeat with the remaining batter, adding more coconut oil as needed.
Notes
These pancakes will last up to 5 days in an airtight container in the fridge, or a freezer safe container in the freezer. To reheat them, heat at 30 second intervals in the microwave until hot.