First, make "buttermilk". Combine coconut milk and apple cider vinegar. Let stand for 5 minutes. 

Whisk "buttermilk", stevia, vanilla and eggs together to combine.

Add the almond flour, coconut flour, and baking powder. Whisk until smooth. (Batter should be like a typical pancake batter, if it is not, add a little more almond milk)

Add some coconut oil to a safe, nonstick pan and heat over medium heat.

Drop the batter onto the hot pan and form into 3 inch circles. Cover the pan and cook about 1.5 minutes, until bubbles start to form. Flip and cook another 1.5-2 minutes, until browned on the other side.

Repeat with the remaining batter.