First, add all the ingredients mentioned above into the mixer blender. I recommend not add the blueberries at this time because it makes a purple batter that I not like a much.
Start blending on high speed until it makes smooth and creamy.
Now pour the batter into a big bowl and stir the blueberries. Let it rest for about 3 minutes.
Heat a pan under medium heat. In this case non-stick pan in recommending.
When the pan is heated enough, hive a little coating of butter with the help of a brush.
Pour only 2 tablespoons of batter in the pan for each pancake. If you add more, the pancake will break at the time of flip them especially if you use more blueberries.
Cook for 2-3 minutes until you see the bubbles forming on the surface. Now flip it carefully on the other side and keep cooking for a little while until it turns golden brown.
Your keto blueberry pancake is ready to serve with butter or maple syrup.