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Export 9 ingredients for grocery delivery
Step 1
Combine the butter, vanilla extract, stevia, eggs and nut milk into a medium bowl and combine using a whisk until the thoroughly mixed.
Step 2
In a large bowl combine the coconut flour, flax seed meal, salt and baking powder and combine using a spoon.
Step 3
Add the wet ingredients to the dry mixture and whisk together until you have a uniform batter. Set aside for a couple minutes to allow it to thicken.
Step 4
Preheat a large skillet to medium low heat and grease using a spray, ghee or coconut oil.
Step 5
Once the batter has thickened fold in the blueberries.
Step 6
When the skillet is heated, using a 1/4 measuring cup add the batter to the skillet. Cook on first side for 3-5 minutes and then flip and cook for an additional 30 seconds. This recipe will yield 8 medium pancakes. Work in batches until all the batter has been used.
Step 7
Serve immediately with desired toppings, such as sugar free syrup or additional blueberries.
Step 8
Best stored in a zip top bag or air tight container in the fridge up to 1 week.
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