In a medium mixing bowl, combine almond flour, tapioca starch, baking powder, and salt. Stir with a fork to break up any lumps.

Add eggs, maple syrup (if using), almond milk, and vanilla extract to the dry ingredients. Stir until a batter forms, adjusting consistency if needed.

Lightly grease a nonstick griddle with oil and heat over medium-high.

Spoon about ¼ cup of batter onto the hot griddle for each pancake. Cook until edges set and bubbles form, about 2 minutes.

Flip pancakes and cook for another minute or two until golden.

Keep pancakes warm in a preheated 200°F oven until ready to serve with optional maple syrup and butter.

To freeze pancakes, let them cool, layer with parchment paper, then store in a freezer bag. Reheat in a 350°F oven until warmed through.