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In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt.

In a separate bowl, beat the eggs and then add the almond milk, melted butter, vanilla extract, and sweetener if using. Mix until well combined.

Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.

Heat a non-stick skillet over medium heat and lightly grease with butter or oil.

Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Serve warm with your favorite toppings.

For a nut-free version, substitute the almond flour with sunflower seed flour. If you prefer a sweeter pancake, add a bit more sweetener or a dash of cinnamon to the batter. You can also fold in a handful of blueberries or chopped nuts for added texture and flavor. For a dairy-free option, replace the butter with coconut oil.