Instructions

Place everything  except 1 tbsp of the lemon zest in a blender and blend until smooth.

Heat a large skillet or griddle over medium heat. Coat generously with cooking spray or coconut oil. Pour batter onto griddle (about 1/4-1/3 cup at a time). Let cook for 2-3 minutes, then flip and let finish cooking for another 2 minutes (should be golden in color).  Continue until the batter is gone--should make about 14-16 small pancakes.

While the pancakes are cooking place the blueberries in a small pan and bring heat to medium low, and cook until the berries are warmed and there is some juice in the bottom of the pan. (you can also warm them in the microwave). I like to use frozen berries and heat them to create natural blueberry juice to pour over pancakes. You can also use fresh berries if you'd like.

Serve the pancakes with warmed blueberries and some of the juices, fresh whipped cream, honey or pure maple syrup. Sprinkle a little lemon zest over the top and enjoy!