Start by preparing the berry sauce.
Place the blackberries and blueberries in a saucepan.
Add water, Erythritol, vanilla powder and lemon juice.
Cook over a medium heat until the berries start to soften.
Take off the heat and mix in the ground or whole chia seeds.
Let it sit for 10-15 minutes to thicken.
Meanwhile, prepare the pancake.
Set the oven to broil at 200 °C/ 400 °F.
Separate the egg whites from the egg yolks.
Using a fork, mix the egg yolks.
Start beating the egg whites on medium-low speed.
Continue for about 2 minutes until the whites become foamy.
Then, add the cream of tartar (or apple cider vinegar).
Add powdered Erythritol, a tablespoon at a time.
Keep beating until the egg whites create soft peaks.
Add the lemon zest and egg yolks and gently fold into the egg whites using a silicon spatula.
Sift in the coconut flour and slowly combine with the egg mixture without deflating the egg whites.
Spread the pancake batter in a hot skillet greased with ghee (I used an 8-inch skillet).
Cook on low heat for about 5 minutes until the bottom of the pancake starts to brown.
Remove from the burner and place in the oven under the broiler for 3-5 minutes or until lightly browned.
Serve with the berry sauce on top.
Reserve the remaining berry sauce for more pancakes - store in an airtight container for up to a week.
Tip: Instead of the berry sauce, you can try Sugar-free Amarenata (just skip the lemon zest in the pancake and use vanilla extract instead).