Place a small saucepan over medium heat. Add almond milk and 2 chai tea bags. Steep tea for about 5 minutes, until almond milk reduces and mixture darkens. The almond milk should reduce to about 3/4 cup. Squeeze out tea bags and throw away. Let mixture cool for about 5 minutes.
Place cooled chai tea, coffee, eggs, honey and vanilla extra in a large bowl and whisk until combine.
Then, while continuously whisking, add coconut flour, tapioca flour, baking powder and baking soda, salt and all spices. Whisk until batter is well combined.
Grease a pancake griddle and place over medium heat. Once pan is hot, use a large ladle or ice cream scoop to pour each pancake. The batter should make 9-12 pancakes, depending how big you make them. Once each pancake begins to bubble, flip to cook on other side. About 2-3 minutes per side.
Top with maple syrup and chopped pecans!
Sometimes different coconut flours and tapioca flours react differently. If your batter seems a bit thick, just add a little almond milk to the batter to loosen it up!