In a large bowl, mix together the dry ingredients.
In a blender or food processor, blend the wet ingredients until smooth.
Add the wet ingredients to the dry ingredients and stir until everything is combined (Be careful not to over-mix)
Set your griddle, or large skillet to a low-medium setting and grease with coconut oil or ghee. Ladle in the batter based on your size preference.
Sprinkle the almond and coconut crust mixture onto the tops of the pancakes.
Cook the pancakes for 2-3 minutes (until the bottom edged are lightly browned) and then carefully flip them. Cook for 2-3 more minutes and then transfer them to a plate.
Repeat until the batter is finished.
Serve immediately with extra coconut and chopped almond sprinkles, banana slices, and a drizzle of maple syrup