Stir the dry ingredients together (flours, baking powder, salt, sugar, and coconut) in a medium bowl.
Whisk the wet ingredients (milk, eggs, vanilla extract, and almond extract) in a separate small bowl.
Pour the wet ingredients into the dry ingredients and mix until combined. Allow the batter to sit for 10 minutes before making the pancakes. This allows the coconut flour to soak up the liquid and the batter to thicken.
Begin heating a pan over low-medium heat and spray the pan with non-stick cooking spray.
Once you see tiny bubbles form on the hot pan, pour ¼ cup batter onto the pan. The pancakes will spread slightly, so depending on the size of your pan, you may be able to cook 4 pancakes at a time.
Let the pancakes cook until the sides begin to look cooked, the bottom of the pancake is browned, and you can get a spatula under it (5-7 minutes).
Flip and cook the other side (2-4 minutes).
Repeat above steps with the remaining batter.
When serving, spread Silk Plain Almond Dairy-Free Yogurt Alternative between each pancake with a large dollop on top. Then place a handful of fresh berries on top and sprinkle with additional shredded coconut!