In a large bowl, combine almond flour, coconut flour, stevia, baking powder, and salt. Whisk until thoroughly mixed and set aside.

In a separate smaller bowl, beat the eggs, almond milk, oil, and vanilla extract until smooth. Gradually pour the wet mixture into the dry ingredients, whisking gently until combined. Slight lumps are acceptable.

If the batter appears too thick to pour, incorporate additional almond milk, one tablespoon at a time, until the desired consistency is achieved.

Preheat a flat-bottomed skillet or pan over medium heat. Use a 1/4-cup measure or ladle to pour the batter into the pan. Cook until bubbles appear on the surface and the edges start to firm. Flip the pancake carefully and cook the other side until golden brown.

Repeat the process with the remaining batter, adjusting the heat as needed to avoid burning. Serve warm and enjoy.