Lemon Blueberry Pancakes

Ingredients

6 large, pasture-raised eggs

1 1/2 cups coconut milk

3 TBSP lemon juice

1 TBSP vanilla extract

3/4 cup cassava flour

3/4 tsp baking powder

pinch of sea salt

1/4 cup and 2 TBSP coconut flour

1 1/2 TSP grated lemon zest

6 tsp coconut oil (for frying)

1 1/4 cups blueberries (I also tried this with Saskatoon berries)

Preparation

1. In a large bowl, whisk together eggs, coconut milk, lemon juice, and vanilla until well combined
2. Mix in cassava flour, baking powder, and sea salt
3. Add in the coconut flour and stir well
4. Fold in the lemon zest and let the batter rest for 3 minutes
5. Heat 1 teaspoon coconut oil in a large skillet over medium heat
6. When pan is hot and the oil is melted, add two portions of batter (1/4 cup each) to the pan and immediately sprinkle a small handful of blueberries on top of each
7. Cook for 3 minutes, then flip the pancakes and cook for another 3 to 4 minutes, until golden brown
8. Use a spatula to transfer pancakes to plate and cover with foil to keep warm
9. Repeat with the remaining batter and oil as needed to make 12 pancakes
10. To serve, top the pancakes with the remaining blueberries and additional lemon zest