In a large mixing bowl, crack the eggs and whisk until frothy. Add the almond butter, sweetener of choice, almond milk, and vanilla extract. Continue whisking until the mixture is smooth and well incorporated.

Gradually add the almond flour, coconut flour, baking powder, and ground cinnamon. Stir with a spatula or wooden spoon until the batter is uniform and no dry patches remain. Let the batter rest for 3 to 5 minutes to allow the flours to absorb the moisture and thicken slightly.

Transfer the prepared batter into a condiment squeeze bottle or a resealable plastic bag with a tiny corner snipped off for controlled piping.

Preheat a griddle or a nonstick skillet over medium-high heat and lightly grease it with nonstick spray or a thin coating of oil.

Pipe small, dime-sized or nickel-sized rounds of batter onto the heated surface. Allow the mini pancakes to cook for about 1.5 to 3 minutes, or until the tops develop bubbles and appear dry.

Flip the pancakes gently using a small silicone spatula or a fork, cooking them on the other side for an additional minute or two until golden brown.

To ensure even browning, occasionally toss the pancakes around the pan as they cook.

Once fully cooked and golden, transfer the mini pancakes to a serving bowl. Enjoy with a pat of butter, a handful of fresh berries, and drizzle with maple syrup or a splash of milk for a cereal-style breakfast experience.