In a bowl whisk together the eggs, honey, vanilla extract and lemon zest. Add in the coconut flour and whisk it until there are no clumps left in the flour.
Next add in the almond flour, lemon juice, baking soda and almond flour. Stir until smooth.
Heat the butter or coconut oil in a non stick skillet. Pour spoonfuls of the batter onto the skillet (I usually do approx 2 tbsp per pancake). Place blueberries into each pancake and let cook for approximately 4 minutes until the edges become slightly crisp. Flip and continue to cook for another 3 to 4 minute until golden.
Serve the pancakes topped with blueberries and honey (or maple syrup if not SCD). Enjoy!