Directions

1. 1

   In a large mixing bowl, whisk together the flour, baking powder, sweetener, and salt. In a separate bowl, beat the eggs, then add the milk and sour cream, stirring until combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix. Fold in the 1 cup of blueberries for the pancakes. If the batter is too thick, add a little more milk, a splash at a time, until it reaches a pourable consistency.

2. 2

   Heat a griddle or non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray. Pour the batter onto the griddle in ¼-cup portions. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip carefully and cook the other side until golden brown, about 1 to 2 minutes more. Transfer to a serving plate and repeat with remaining batter to make approximately 20 pancakes.

3. 3

   While the pancakes are cooking, prepare the syrup: In a large saucepan, combine the cold water, cornstarch, and sweetener, stirring until the cornstarch is completely dissolved and smooth. Add the 1 cup of blueberries for the syrup.

4. 4

   Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Once boiling, continue cooking and stirring for about 2 minutes, until the syrup thickens and the blueberries begin to burst open, releasing their color and flavor into the syrup.

5. 5

   Remove the syrup from heat. Serve the warm blueberry syrup over the stacked pancakes and enjoy.