In a large mixing bowl, whisk together the cassava flour, baking powder, coconut sugar, and salt until well combined.
In a separate bowl, whisk together the almond milk, eggs, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter.
Heat a non-stick skillet over medium heat. Once hot, spoon 1/4 cup of batter onto the skillet for each pancake.
Cook for 2-3 minutes on each side, or until golden brown.
