In a medium mixing bowl, combine almond flour, tapioca flour, coconut flour, cinnamon, baking soda, and salt. Whisk together until no lumps remain, about 1-2 minutes.

In a separate bowl, add applesauce, eggs, maple syrup, and vanilla extract. Whisk vigorously until blended and smooth, about 2 minutes.

Pour the wet ingredients into the dry mixture. Gently fold together with a spatula until just combined, about 1 minute.

Heat a frying pan over medium heat. Add coconut oil and allow it to melt, coating the surface.

Using a ¼ cup measuring cup, pour the batter onto the pan, cooking 2 at a time for about 3-4 minutes, until bubbles form on the surface.

Flip the pancakes using a spatula and cook for another 2-3 minutes until golden-brown.

Transfer pancakes to a warm plate and serve with fresh fruit, maple syrup, or coconut yogurt.