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

In another bowl, beat the eggs and then add the almond milk and vanilla extract.

Combine the wet ingredients with the dry ingredients and mix until smooth.

Heat a non-stick skillet over medium heat and add a small amount of butter or coconut oil.

Pour 2-3 tablespoons of batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges start to set, then flip and cook until golden brown.

Serve with sugar-free syrup or fresh berries.