Add the coconut flour, sweetener (if adding), ground cinnamon, baking soda and sea salt and whisk vigorously until completely combined and all the chunks of flour are out. The batter will be very thick. This is normal! Note: If for some reason the batter is not very thick, add 1 to 3 more tablespoons (a small amount at a time, stirring well in between additions), until the batter is thick.

Gently stir in the blueberries.

When you’re ready to make the pancakes, add 1 to 2 tablespoons of avocado oil (or coconut oil) to a large non-stick skillet and heat to medium heat. Allow the skillet to heat up completely, as we are cooking at a lower temperature. Once the skillet is hot, measure out a scant ¼ cup of pancake batter and pour it onto the skillet. The batter will be so thick that it won’t distribute easily on its own, so use your finger to move it around into a perfect circle shape.

Cook the pancakes for 3 to 5 minutes, or until the sides look like they have firmed up. Carefully flip to the other side and continue cooking another 2 to 3 minutes, or until the pancake is cooked through.

Repeat for the remaining batter.

Serve with your choice of toppings and enjoy! I go with butter and honey and sometimes nut butter.