Add all the ingredients into a blender, except the blueberries.
Blend on high speed until creamy and smooth. If some batter sticks to the bottom or sides of the jug, stop the blender, and use a spatula to unstick the batter on the sides/bottom. Blend again for a few more seconds.
Pour the batter into a mixing bowl and stir the blueberries. Let the batter rest for 3 minutes.
Heat a non-stick pancake griddle or crepe pan under medium heat. Rub the surface of the pan with a piece of absorbent paper covered with a teaspoon of coconut oil or butter
Pour 2 tablespoons of batter per pancake (not more), or it won't be easy to flip them without breaking especially if you use heavy fresh blueberries.
Cook gently, about 2-3 minutes or until you see bubbles forming on the surface and the sides start to dry. Now flip on the other side and keep cooking for few more minutes until golden brown.
Serve with sugar-free monk fruit syrup or butter.
Store in the fridge for up to 3 days in an airtight container. Rewarm in a pan, microwave, or toaster.
You can freeze the cooked pancakes in zip bags and defrost them the day before. Rewarm either in a pan or toaster.
Net carb per pancake: 2.2 gramsFrozen blueberries: If you want to use frozen blueberries, I recommend adding them directly to the pan. On top of each pancake, add 4-5 blueberries before you flip them onto the other side.The reason why I don't like to add frozen blueberries into my pancake batter is that they color the batter in a purplish color. But if you don't mind purple pancakes, go for it! Add them into the batter.