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

In a separate bowl, beat eggs, almond milk, melted butter, vanilla extract, and erythritol until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter rest for 5 minutes to thicken.

Heat a non-stick skillet or griddle over medium heat. Grease with coconut oil or butter.

For each pancake, pour about 1/4 cup of batter onto the skillet. Sprinkle a few blueberries on top.

Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Repeat with the remaining batter.

Serve warm with sugar-free syrup or additional fresh blueberries.