Best Blueberry Pancakes

Our family loves good pancakes!  We have perfected a traditional, banana and even chocolate chip pancake but these babies are now at the top of that list.  I am up to my eye balls with blueberries this month and I couldn't think of a better way to use them up.  These pancakes are so fluffy and taste incredible.  I am not really fond of the coconut flour pancakes that most paleo bakers use, but these have a combination of coconut and tapioca flour which gives them a very traditional texture and taste.  I found this yummy recipe on one of my favorite blogs: paleomg.com and I highly recommend checking it out!


Ingredients:

• 3 large eggs
• 1/2 cup plus 3 tbs almond or coconut milk
• 1 tbs raw honey
• 1/2 tbs lemon juice
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1/2 cup tapioca flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup fresh blueberries

Instructions:

1. In a large bowl, whisk the eggs.  Add the milk, honey, lemon juice, and vanilla and whisk until well blended.  In a separate bowl mix together the coconut flour and tapioca flour, then add to the wet ingredients 1/4 cup at a time, while continuously whisking.  Then mix in the baking powder and baking soda.
2. Grease a large skillet and place over medium heat.  Once the skillet is hot, use a ladle to pour 3 inch pancakes into 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 pancakes should cook on each side for 3 to 4 minutes.  Repeat with the rest of the batter.  
3. Top with maple syrup or coconut butter, if desired.