Preheat a non-stick skillet over medium heat for about 5 minutes.

In a small bowl, whisk together 1 cup of Bob's Red Mill Paleo Baking Flour, 1 teaspoon of baking soda, and a pinch of salt.

In a large mixing bowl, whisk together 2 eggs, 1 cup of almond milk, 1 tablespoon of lemon zest, and 2 tablespoons of lemon juice until well combined. Stir in 2 tablespoons of melted coconut oil, 2 tablespoons of maple syrup, and a splash of vanilla extract.

Gradually add the dry flour mixture to the wet ingredients, stirring until just combined.

Gently fold in 1 cup of fresh blueberries without overmixing.

Pour the batter onto the skillet, forming circles about 3-4 inches wide. Cook for approximately 4 minutes until bubbles form.

Flip the pancakes and cook for an additional 3 minutes until golden brown.

Continue with the remaining batter, adding oil to the skillet as needed. Serve warm with maple syrup or toppings of your choice.