In a medium bowl, add eggs, 2 tablespoons melted butter, almond milk, coconut sugar, and vanilla extract. Mix until well combined.

Sift the almond flour, Cacao Bliss, and baking powder into the wet ingredients. Gently fold with a spatula to combine until no dry streaks remain.  The consistency will be a bit thinner than traditional pancake batter. 

Heat a pancake griddle or sauté pan over medium heat. Grease the pan with a bit of butter before adding the pancake batter a tablespoon at a time. One 10-inch pan can accommodate about 8 mini pancakes. 

Cook for a minute until bubbles appear over the pancake's surface. Flip the pancakes and cook for an additional minute. Remove the pancakes from the pan and set aside. Repeat with the remaining batter.

Serve the pancakes with maple syrup, strawberries, and blueberries.