Step 1

Separate the eggs. Whip the egg whites using a hand mixer in a mixing bowl, until you get soft peaks and set aside.

Step 2

In another bowl, add the egg yolks, sweetener, vanilla and the heavy cream.  Mix using a hand mixer for about 2 minutes.  Add the egg whites in and mix briefly.

Step 3

In a separate bowl, mix the almond flour, oat fiber and baking powder.  Add the dry ingredients into the wet and mix until combined.  Batter should be a little loose, but not too runny.  Add a little more heavy cream, if needed. Gently fold in the blueberries.

Step 4

Add some avocado oil, coconut oil or clarified butter/ghee to a skillet on low heat and add the pancake batter to make pancakes of about 3-4” in diameter.

Step 5

Cook them on low heat with a lid on for a few minutes on each side, this is key!  Once you start them start to puff up, tiny bubbles will form and the bottoms will start browning, it's time to flip them!  Serve and enjoy!