Lemon Blueberry Pancakes

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)

In a large bowl, whisk together eggs, coconut milk, lemon juice, and vanilla until well combined
Mix in cassava flour, baking powder, and sea salt
Add in the coconut flour and stir well
Fold in the lemon zest and let the batter rest for 3 minutes
Heat 1 teaspoon coconut oil in a large skillet over medium heat
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
Cook for 3 minutes, then flip the pancakes and cook for another 3 to 4 minutes, until golden brown
Use a spatula to transfer pancakes to plate and cover with foil to keep warm
Repeat with the remaining batter and oil as needed to make 12 pancakes
To serve, top the pancakes with the remaining blueberries and additional lemon zest