Add the almond flour, tapioca flour/starch, baking soda, cream or tartar, and sea salt to a medium bowl. Whisk to combine. Set aside.
Add 3/4 cup of sliced strawberries to a large bowl and mash using a potato masher. When mashed and juicy, whisk in the eggs, maple syrup, and vanilla extract. Slowly add the dry ingredients to the wet and stir until just combined.
Heat a skillet or griddle over medium low heat. Grease well using cooking fat of choice. Once hot, form small pancakes about 3 tbsp in size. Add a few pieces of diced strawberries to each pancake and mini chocolate chips if desired. Cook for 2-3 minutes until bubbles start forming all over the pancake and the edges are set. Carefully flip each pancake and cook 1-2 minutes more until golden on both sides. Serve hot with strawberries and maple syrup if desired and enjoy!
