Add the almond flour, flaxseed, erythritol, salt, and baking powder in a mixing bowl.

Mix the dry ingredients together well, so that everything is evenly distributed.

Add in the eggs. Mix everything well to create a smooth liquid consistency.

Add the coconut milk and four-fifths of the coconut oil. Mix to create a slightly more liquid consistency.

Add in the coconut flour and mix well. Add the spices to the mixture and mix until evenly distributed throughout the batter.

In a skillet, heat up the butter and remaining coconut oil. Wait until the butter is beginning to bubble and turn brown. Add in about a quarter cup of pancake mix at a time. Try to cook these in batches of two — when I cooked three, they did not cook as evenly as I'd have liked.

Once the top begins to bubble, that side is ready. Flip the pancakes over with a spatula.

Cook on the other side until browned and not falling apart.

Remove from the pan and enjoy!