My keto blueberry pancakes are fluffy, soft, and fruity; I have made them with almond flour and fresh blueberries and topped them with a homemade blueberry sauce.
Make the Blueberry Sauce: In a small saucepan, add blueberries, water and powdered Erythritol, bring to a boil, then lower the heat and simmer for 5 minutes until all fluids disappear and you reach the consistency you like. Allow the sauce to cool down.
⅓ cup fresh blueberries, ¼ cup water, 3 tablespoon powdered erythritol
Whisk the eggs and vanilla extract in a small bowl, add the melted butter and Erythritol and keep whisking.
In another bowl, add the baking powder to the almond flour and stir well until combined.
¾ cup almond flour, 1 teaspoon baking powder
Mix the dry ingredients with the egg mixture until combined, and then pour the batter into a jug.
Spry a non-stick pan with oil and then pour the mixture into the hot pan, forming small circulars. Add some blueberries on top of each pancake.
¼ cup fresh blueberries
Don't flip the pancake until you see the small bubbles which will form on top of each pancake.
Flip the pancake to cook the other side, put the pancakes on a serving plate and top with the blueberry sauce and enjoy.
Notes
Don't pour a lot of pancake batter into the hot pan. Pour only a tiny amount, and it will spread naturally. Also, small pancakes are easy to flip on the other side.
Take your time when flipping the pancakes; use a spatula to ensure they don't break while turning them over.