Crack the eggs into a bowl and beat using a hand whisk.

Mix all the dry ingredients: coconut flour or almond flour, Erythritol, baking soda and cream of tartar.

Note: Cream of tartar and baking soda act as leavening agents.

This is how it works: To get 2 teaspoons of gluten-free baking powder, you need 1/2 a teaspoon of baking soda and 1 teaspoon of cream of tartar.

Instead of this mixture, you can also use gluten and aluminum free baking powder.

Cut the vanilla pod and use the tip of a knife to scrape the tiny seeds from inside the bean pod.

Add the vanilla seeds, melted coconut oil and stevia.

Keep some coconut oil for greasing the pan.

Add the dry ingredients - the coconut flour mixture or the almond flour mixture.

Mix until well combined.

If you're using coconut flour, add a splash of water if too thick.

Grease the pan with the remaining coconut oil and using a spoon or ladle, create small pancakes.

You can use pancake molds like these to create perfect shapes.

Photo: Pancake batter using coconut flour.

Cook on low heat for about 5 minutes until the top of the pancake starts to firm up.

Then, flip on the other side and cook for another minute.

Photo: Pancake batter using almond flour.

You can make these in batches and freeze for up to 6 months.