Low carb Coconut Blueberry Pancakes
1 cup coconut milk
2 tablespoons coconut butter (different to coconut oil)
handful of fresh blueberries
½ cup coconut flour
1 teaspoon baking soda
Stevia, honey or maple syrup, to taste
Whisk the eggs together well in a bowl. Add all remaining ingredients except the coconut flour and blueberries and mix well.
Stir the coconut flour into the mixture, followed by the blueberries.
Pour ¼ cup of the mixture at a time onto a frying pan on medium heat. Cook 3 to 4 minutes on one side, then flip over and cook the other side.
Serve with fresh fruit and coconut cream.