In a large mixing bowl, combine the almond flour, coconut flour, cinnamon, baking powder, and allulose. Whisk together until well mixed.
In a separate bowl, crack the eggs and beat them lightly. Add the milk and mix until combined.
Pour the wet ingredients into the dry ingredients. Gently stir with a whisk until just combined.
Fold in the blueberries to the batter gently.
Preheat your non-stick skillet over medium heat. Add oil or butter if desired.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown.
Transfer pancakes to a plate and keep warm while repeating with remaining batter. Serve with low-carb syrup or fresh berries.
