Low carb Coconut Blueberry Pancakes

4 eggs

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.