1. In a large mixing bowl combine the almond flour, teff flour, baking powder, baking soda, cinnamon, salt, and coconut sugar. Stir well to combine. 2. Then in another bowl combine ground flax seed meal with water to make a flax egg. Let it sit for about 5 minutes to thicken. 2. Add banana to the flax mix, and mash well. 3. Then pour in non-dairy milk, and vanilla extract, and stir. 4. Pour the wet into the dry, and use a whisk to mix well. 5. Warm and grease a skillet on medium heat, then pour in your pancake batter. Cook pancakes on each side for about 3 minutes. Be very careful flipping these, because they don’t have gluten they are more fragile. 6. Complete with the remaining batter. 7. Serve topped with sliced banana, blackberries, walnuts, cacao nibs, and maple syrup.