Combine the butter, vanilla extract, stevia, eggs and nut milk into a medium bowl and combine using a whisk until the thoroughly mixed.

In a large bowl combine the coconut flour, flax seed meal, salt and baking powder and combine using a spoon.

Add the wet ingredients to the dry mixture and whisk together until you have a uniform batter. Set aside for a couple minutes to allow it to thicken.

Preheat a large skillet to medium low heat and grease using a spray, ghee or coconut oil.

Once the batter has thickened fold in the blueberries.

When the skillet is heated, using a 1/4 measuring cup add the batter to the skillet. Cook on first side for 3-5 minutes and then flip and cook for an additional 30 seconds. This recipe will yield 8 medium pancakes. Work in batches until all the batter has been used.

Serve immediately with desired toppings, such as sugar free syrup or additional blueberries.

Best stored in a zip top bag or air tight container in the fridge up to 1 week.