Place the almond butter, eggs, coconut milk, Erythritol, cinnamon and baking soda into a food processor.

If using a hand whisk, make sure the ingredients have reached room temperature for easy whisking.

Process until well combined for 5-10 seconds.

Heat a large pan greased with ghee or coconut oil.

Once hot, use a ladle to pour in the pancake batter (about 1/4 cup per each).

Fry over a low heat until bubbles start forming on the pancakes.

Then, use a spatula to turn the pancake over.

Fry the pancakes in batches and grease the pan as needed with a teaspoon at a time.

Optionally, serve with Homemade Sugar-Free Maple Syrup and berries.