Whisk eggs and almond milk in a medium-sized bowl
Soak brown rice cakes for 2-3 minutes in the egg-almond milk mixture. The cakes are ready to be removed when they absorb the egg a little, without become too soft
Using a spatula or tongs, pick up each rice cake and let excess egg drip off. Carefully place each cake onto coconut-oiled pan, and cook for 2-3 minutes on each side or until brown
Sprinkle some cinnamon and sea salt on top, and if you want, drizzle some maple syrup for additional sweetness.