Almond Flour Blueberry Pancakes
2 eggs 1/3 cup coconut milk 2 tablespoons Anthony's Coconut Oil 2 tablespoons Anthony's Erythritol 3/4 cup Anthony's Almond Flour 1-1/2 tablespoons Anthony's Coconut Flour 1/2 teaspoon baking soda 1/2 cup blueberries
In a mixing bowl, whisk the eggs. Add the coconut milk, oil, and erythritol. Add the almond flour, coconut flour, and baking soda; mix well. Fold in the blueberries. Ladle by scant 1/3 cupfuls onto a hot greased skillet and cook until golden brown on each side. Enjoy!