In a large mixing bowl, add the almond flour, coconut flour, stevia, baking powder and salt. Mix well to make sure dry ingredients are well combined and to set aside.
In a different bowl, whisk the eggs with the almond milk oil and vanilla extract until homogeneous and smooth.
Slowly pour the wet mix into the bowl of dry ingredients, whisking gently as you pour. A somewhat lumpy batter is fine, and it doesn’t need to be overmixed.
If the batter consistency is not pourable enough, add more almond milk one tablespoon at a time until you have a pourable batter consistency.
Heat a flat non-stick skillet or griddle over medium heat. When hot, pour on the surface about 1/4 cup of batter for each pancake. Let the pancake cook until bubbles form on the top and the edges look set, then flip carefully and cook the other side until golden.
Continue with the remaining batter, adjusting the heat as necessary to avoid overbrowning. For best taste and texture, serve warm; the dish will last about 3 days at room temperature.
