In a medium saucepan over medium heat, combine blueberries, water, and sweetener. Bring to a boil and then simmer for 5 to 7 minutes.
Remove from heat and stir in lemon juice. Sprinkle with xanthan gum and whisk quickly to combine. Let cool.
In a large, high-powered blender, combine the eggs, almond milk, coconut flour, chia seeds, sweetener, baking powder, vanilla extract and salt.
Heat a large griddle or skillet over medium heat and spray with coconut oil spray.
Pour pancake batter into 4-inch circles and cook until bubbles begin to appear in the top of the pancake and the underside is set, about 2 to 3 minutes.
Gently flip pancakes and cook until second side is golden brown. Repeat with remaining batter. Note: Batter thickens as it sits so you may need to use a cooking utensil to spread it into a circle for the last few batches.
Serve with butter and blueberry syrup.
Makes approx 12 pancakes. Serves 6 (2 pancakes per serving). Each serving has 6.73 g of carbs and 4.89 g of fiber. Total NET CARBS = 1.84 g.Food energy: 149kcal Saturated fatty acids: 4.15g Total fat: 9.46g Calories from fat: 85 Cholesterol: 186mg Carbohydrate: 6.73g Total dietary fiber: 4.89g Protein: 8.84g Sodium: 251mgWild Blueberry Syrup makes 1 cup. Serves 8 (2 tbsp per serving). Each serving has 3.63 g of carbs and 0.78 g of fiber. Total NET CARBS = 2.85 g.Food energy: 16kcal Saturated fatty acids: 0.02g Total fat: 0.12g Calories from fat: 1 Cholesterol: -- Carbohydrate: 3.63g Total dietary fiber: 0.78g Protein: 0.13g