These keto blueberry pancakes are amazing! So fluffy, tender and delicious, this is a perfect way to satisfy your pancake craving on a low carb and gluten-free diet!
Whisk the eggs in a bowl, then add vanilla, Swerve and milk and mix until combined. Add almond flour and baking powder and mix until combined. Stir in the blueberries.
Spray a non-stick frying pan or pancake griddle with a non-stick cooking spray and heat over medium-high heat. Laddle the pancake batter on a frying pan, making 6 small pancakes.
Cook for 3-4 minutes (or until the bottom is golden-brown and bubbles begin to form on top of the pancakes), then flip the pancakes over with a spatula and cook for another 2 minutes, or until the other side is golden-brown.