In a small bowl, combine the almond milk, egg and olive oil; whisk until blended.
In another bowl, combine the almond flour, tapioca flour, coconut flour, carob powder, coconut sugar, baking soda and salt; mix with a fork until blended.
Add the wet mixture to the dry mixture and whisk until everything is blended.
Heat a griddle or pan over medium heat. Add oil to the pan. Then, pour a scant 1/4 cup of batter per pancake onto the pan/griddle.
Cook for about 2 minutes, or until the batter is set around the edges.
Flip the pancakes and cook for 1-2 minutes more, or until pancakes are cooked through. Repeat with remaining batter.
This recipe should yield 7 pancakes.