In a blender, add the eggs, maple syrup, apple sauce, and coconut milk.
Blend for 30 seconds or until smooth.
Next, add the dry ingredients: coconut flour, tapioca flour, baking soda, baking powder, and sea salt.
Blend for another 30 seconds or until smooth.
Pour contents into a medium size bowl.
Coat a non-stick pan or cast iron skillet generously with coconut oil (or oil of choice).
Place pan over low/medium heat.
Spoon 3-4 tablespoons of pancake batter into the pan to form one pancake. The pancakes should be about 4 inches each.
Let cook over low/medium heat for about 3-4 minutes, and then flip to the other side. Note, these pancakes will NOT bubble up, indicating time to flip over, so you need to watch them.
Repeat process until all of the batter is used!