Fluffy Blueberry Pancakes

Makes: 5 pancakes (double if you want more)

Ingredients:
3 large eggs
1/2 cup (120 ml) + 3 tablespoons almond or full-fat coconut milk
1 tablespoon raw honey
1/2 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
½ cup (60 grams) coconut flour
½ cup (65 grams) tapioca flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of pink Himalayan salt
Coconut oil, for greasing the skillet
1/2 cup (75 grams) fresh blueberries
Coconut Butter, for serving (optional)
Maple syrup, for garnish (optional)

Instructions:
In a large bowl whisk the eggs. To the eggs add the almond or coconut milk, honey, lemon juice, and vanilla and whisk until well blended. In a separate bowl, mix together coconut flour and tapioca flour, then add to the wet ingredients a little at a time, while continuously whisking. Then mix in the baking powder, baking soda, and salt.

Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3 inch pancakes in the skillet. Once holes begin to appear in the surface of a pancake, drop a small handful of blueberries onto it and flip it. The pancake should cook on each side for 3 to 4 minutes. Repeat with rest of the batter.