Mix Wet Ingredients:In a medium bowl, whisk together the eggs, milk, avocado oil, vanilla extract, and lemon juice until fully combined
Add Dry Ingredients:Add in the almond flour, sugar, salt, and baking powder. Stir gently until a smooth, pourable batter forms.Pro Tip: Let the batter sit for 2–3 minutes to slightly thicken for easier cooking.
Preheat the Pan:Heat a nonstick or cast iron skillet over medium-high heat. Add a small pat of butter and let it melt completely. The pan should be hot before adding the batter.
Cook the Pancakes:Spoon the batter onto the hot skillet to form 3–4 inch pancakes. Quickly press a few blueberries into each pancake while the top is still wet.
Flip and Finish:Cook for 2–3 minutes, or until bubbles form on the surface and edges start to set. Flip and cook for another 1–2 minutes until golden brown and cooked through.
Serve Warm:Enjoy immediately with butter, maple syrup, or a drizzle of honey.
