These blueberry pancakes are the most delicious way to start your day! The pancakes are easy to make and are gluten-free and keto-friendly. Don't skip out on the easy blueberry syrup which really puts them over the top!
In a blender, combine all of the pancake ingredients except the blueberries. Pulse until smooth then gently stir in the blueberries. You can transfer the mixture to a bowl first, but I find it easier to pour the pancakes straight from the blender.
Pour ¼ cup of the batter onto a preheated griddle, cook until bubbles begin to form on the top side of the pancake, then flip and cook the other side. Repeat with the remaining batter.
For the syrup: Combine all the ingredients in a small saucepan over low heat. Simmer for 5-10 minutes until the blueberries are soft. You can leave the berries whole, or smash them with a fork. I usually leave about half whole and smash the rest.
Serve pancakes topped with the blueberry sauce and enjoy!