In a medium bowl combine egg and milk and whisk vigorously for 2 minutes.
Add the almond flour, sweetener, baking powder, vanilla extract and mix it until well combined.
Gently fold in the blueberries to the pancake batter. Let the pancake batter for 5 minutes.
Heat a skillet on medium flame, lightly grease and pour ¼ cup of pancake batter. Flip to the other side once it started bubbling up and cook for another minute.
Repeat the same with the remaining batter and serve immediately by topping some blueberries and maple syrup (optional).
Notes
The recipe makes 4 large pancakes or 6-8 small pancakes. The serving size is for 1/4th the batter.