In a bowl, whisk almond flour, coconut flour, baking powder, blue spirulina powder, sweetener, and salt.

In another bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir gently until a thick batter forms.

Let the batter rest for 2 to 3 minutes so the coconut flour absorbs moisture.

Heat a nonstick skillet over medium-low heat and lightly grease with coconut oil.

Spoon about 2 tablespoons of batter onto the skillet for each pancake.

Cook for 2 to 3 minutes until bubbles appear and the edges begin to set.

Flip gently with a spatula and cook another 1 to 2 minutes until cooked through.

Serve warm with berries, coconut yogurt, or sugar-free maple syrup.