In a large mixing bowl, combine the 2 eggs and 3/4 cup of unsweetened almond milk. Use a whisk to beat the eggs and mix with the almond milk until well combined.
Add the diced California avocado to the egg and almond milk mixture. Mash the avocado gently with a fork until it’s mostly smooth but still has some small chunks for added texture.
In another bowl, mix together 2 cups of super fine almond flour, 1/4 cup of tapioca flour, 1 tsp of baking powder, and 1/4 tsp of sea salt. Stir well to ensure all dry ingredients are evenly distributed.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Heat a non-stick skillet or griddle over medium heat. You can lightly grease it with coconut oil or cooking spray if desired.
Once the skillet is hot, pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
Repeat the process until all the batter is cooked. Serve warm with your favorite toppings, such as fresh fruit, a drizzle of honey, or a dollop of almond butter.
