Put eggs, milk and melted butter in a bowl and whisk with a fork until combined. Add coconut flour, Erythritol, baking powder ad salt and mix with a fork until well blended and no lumps remain.
Pour the oil on a non-stick griddle or frying pan and heat over medium-high heat.
Laddle the pancake batter on a frying pan, about 1/4 cup for each pancake. Cook for 3-4 minutes (until bubbles begin to form on top of the pancakes), then flip and cook on the other side for 1-2 minutes, until the pancakes are golden-brown on both sides.
Remove the keto pancakes from the frying pan and serve (they go great with sugar-free syrup!).