KETO BLUEBERRY PANCAKE

Ingredients:
1 cup almond flour
2 tbsp Sweet Best Erythritol
1 tsp baking powder
1/8 tsp salt
2 large Egg
1/2 cup blueberries
1/3 cup unsweetened almond milk
2 tbsp melted butter (plus more for frying)

Instructions:

• Whisk all ingredients together in a bowl until smooth.
• Preheat an oiled pan on the stove at medium-low heat. Pour circles of batter onto the pan, 1/8 cup (30 mL) at a time for 3 in (8 cm) pancakes. Cover and cook about 1 to 2 minutes, until bubbles start to form on the edges. Flip and cook another minute or two, until browned on the other side.
• Repeat with the remaining batter.