Preheat oven to 350°F.
In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt. Add in eggs, applesauce, and vanilla - mix to combine. Fold in chocolate chips.
Heat grass-fed butter in a skillet over medium heat and pour in batter.
Let cook for 3-4 minutes on each side or until golden brown.
Continue with remaining batter, greasing pan each time.
Transfer to a plate and set aside.
Line pancakes in a greased baking dish, creating two stacked layers.
In a bowl whisk together egg, Organic Almond Original Non-Dairy Beverage, maple syrup, vanilla, and cinnamon.
Pour over pancakes.
Bake for 40 minutes until the egg mixture has completely set and is no longer jiggly.
Slice and serve with maple syrup!