Updated: May 1, 2020
6 large eggs
1 1/2 cups light unsweetened coconut milk
3 tbsp lemon juice
1 1/2 tbsp raw honey (optional)
1 tbsp vanilla extract
3/4 cup cassava flour
3/4 tsp baking powder
Pinch of sea salt
1/4 cup plus 2 tbsp coconut flour
1 1/2 tbsp grated lemon zest
6 tsp coconut oil
1 1/4 cup fresh blueberries
In a large bowl, whisk together the eggs, coconut milk, lemon juice, honey if using, and vanilla until well combined. Mix in cassava flour, baking powder, and sea salt, then use a sieve to sift in the coconut flour and stir well. Fold in lemon zest and let the batter rest for 3 minutes.
Heat 1 tsp coconut oil in a large skillet over medium heat. When the pan is hot and the oil is melted, add two portions of the 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 3-4 minutes, until golden brown. Use a spatula to transfer pancakes to a plate and cover with foil to keep them warm.
Repeat with the remaining batter and oil as needed to make 12 pancakes.
To serve, top the pancakes with the remaining blueberries, ghee or a little drizzle of sugar-free maple syrup.
Source: "Food: What the Heck Should I Cook?" By Dr. Hyman