Grain-free Blueberry Pancakes

-1 In a large bowl, whisk together the eggs, milk, vanilla and sweetener.
-1 Add in your flours, baking powder, baking soda and salt. Whisk together until a batter forms. Fold in your blueberries and stir together. 
-1 Heat a large skillet on medium heat. Once hot, reduce the flame to a medium/low and grease the pan with butter or cooking spray. 
-1 Pour 1/3 cup of the batter onto the pan. I like to cook 3 pancakes at a time, but this will depend on the size of your pan. Cook one side for about 40 seconds to 1 minute, flip and cook for additional 30 seconds. Repeat with remaining batter, greasing the pan between batches. 
-1 Serve with fresh fruit and pure maple syrup. Leftovers will stay fresh in the fridge for up to 3 days.