In a large bowl, combine the eggs, vanilla, coconut milk, and coconut oil until well blended. In a separate mixing bowl, whisk the flours, potato starch, super greens powder, ground flax seed, stevia, cacao powder, salt, pumpkin pie spice, and egg replacer. Gradually mix the dry ingredients into the wet mixture until just combined.

Place the coconut oil in a large skillet over medium-high heat. Be sure to add plenty of coconut oil to the pan! Once the oil has melted, add ¼ cup of pancake batter to the pan, and fry until bubbles appear on the surface of the pancake. Flip and cook for a few more seconds.

Serve with coconut whipped cream and fruit.