Mix the tapioca flour, almond flour, baking powder, and salt in a large bowl. Whisk all ingredients together with a fork. 

Combine almond milk, egg, maple syrup, banana, and vanilla extract in the same bowl. Gently stir until everything has come together.

Heat your non-stick skillet over medium heat, coat using butter or coconut oil. Scoop 1/4 cup pancake batter into the pan to form a small to medium-sized pancake.

Cook until the bottom is golden brown. Flip and cook for another 2 minutes. Serve with your favorite toppings.