In a medium mixing bowl, whisk together the almond flour, tapioca flour, baking soda, all of the spices, and coconut sugar.
Then add the eggs, molasses, vanilla, and milk and whisk until you have a smooth batter.
Heat a large skillet over medium heat, and add about a tablespoon of coconut oil. Let the oil melt, then spoon about a 1/4 cup of the batter (per pancake) into the skillet. The batter will be a bit thin, so pour slowly. The pancake will set once it hits the hot skillet.
Let it cook for about 2-3 minutes on the first side, and when bubbles start to form on the top, carefully flip with a spatula. Then let cook through for about another minute on the second side. Transfer pancakes to a plate and set aside, then repeat with the rest of the batter. Add more oil as needed.
To make the coconut whipped cream - Open the can of coconut milk, and use a spoon to scoop the cream off the top. The cream separates from the water when refrigerated. In a smaller bowl, combine the coconut cream, maple syrup, and vanilla. Use a hand mixer to beat the cream until it starts to thicken and turn into whipped cream. You can go for as long as you want depending on the desired thickness you want.
To serve - top the pancakes with the whipped cream (optional), pure maple syrup, and even pomegranate seeds to be extra festive!