1.   Place a sieve over a large mixing bowl and then add all the dry ingredients: the coconut flour, powdered sweetener, fine salt, gluten free baking powder, and the glucomannan powder. Stir to pass through sieve, to aerate
Into a separate bowl add the whisked eggs, then add the melted butter and vanilla. Whisk well to combine. Pout the combined wet ingredients into the bowl with the dry ingredients and stir

2.   Pour in about half a cup of water, stir well and repeat. The dough should be dense and fluffy, not runny. If your coconut flour is very dry, you may need to add a bit more water. Add water one or two tablespoons at a time

3.   Place a non-stick skillet or crepe pan on your stovetop, set to medium low heat. Let the pan get warm. Pour ¼ cup of the batter onto the p

4.   an surface. Spread the batter to make a thickness of approximately ½ inch or 1.3 cm. Place the blueberries on top of the batter and press them in lightly
Cover the pancake with a lid, and fry until the bottom is lightly golden and the edges are starting to look done. Use a wide spatula and flip onto the other side. Depending on your heat setting and how thick the pancake is, it should take about 2 minutes per side