Into a blender add the almond flour, coconut flour, baking powder, eggs, almond milk and ¼ cup of blueberries. Blend on high to form a thick batter, alternatively, add all the ingredients to a jug and whisk together until well combined.
Pour the pancake batter into a jug and allow to rest for 5 minutes.
Place a non-stick saute pan on medium heat and add one teaspoon of butter.
Once the pan has preheated add ¼ cup of batter. Cook the pancake for 2 minutes then flip and cook for a further 2 minutes until lightly risen.
Remove the pancakes from the pan and repeat the process with the remaining batter.
Serve the keto blueberry pancakes warm with additional blueberries and fresh mint.
