In a mixing bowl, whisk together 2 eggs, 1/3 cup + 2 Tablespoons almond milk, and 1/2 teaspoon pandan extract.
In a separate bowl, whisk together 1/3 cup almond flour, 1/4 cup coconut flour, 1/4 teaspoon salt, 2 Tablespoons monkfruit sweetener, and 1 teaspoon of baking powder. Whisk all the dry ingredients together, ensuring to break up any clumps.
Fold the dry ingredients into the egg and milk mixture, until combined. Give it a quick whisk to break up any clumps but be sure not to over mix the batter.
Pre-heat a mini waffle iron until waffle iron is hot. Once it's preheated, spray the waffle iron with a non-stick spray (I used a coconut oil spray) and scoop roughly 1/4 cup of the batter into the waffle iron. Let it cook for 2-3 minutes or until slightly golden brown on the outside. Put it on a plate and repeat this step for the remaining batter.
Serve immediately and enjoy with some toasted coconut flakes and coconut whipped cream!