Directions
In a large bowl, whisk together the almond flour, sugar substitute, baking soda, and cream of tartar until no lumps remain.
In a separate medium bowl, whisk the eggs until light and frothy.
Stir in the melted coconut oil, vanilla extract, and plain yogurt until smooth.
Pour the wet into the dry and mix until just combined—do not overmix. The batter will be slightly thicker than traditional pancake batter. Gently fold in the fresh blueberries.
Heat a large non-stick skillet or griddle over medium-low heat.
Add about a teaspoon of coconut oil and swirl to coat the surface.
For each pancake, spoon about 2-3 tablespoons (45 ml / 1.5 fl oz) of batter onto the hot skillet.
Cook for 3-5 minutes on the first side, until bubbles form and the edges are firm.
Carefully flip and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter, adding more coconut oil to the pan as needed.
Serve warm, topped with a dollop of yogurt and a sprinkle of fresh blueberries.
Keep the heat on medium-low. Almond flour burns more quickly than regular flour, so a lower temperature ensures a golden-brown finish without a burnt exterior.
Mix the batter only until just combined. Overmixing can develop the proteins and result in dense, tough pancakes instead of light and fluffy ones.
Let the batter rest for 5 minutes after mixing. This allows the almond flour to fully absorb the liquid, which helps improve the final texture of the pancakes.
