Mix the dry ingredients in one bowl, and the wet ingredients in another.
2 Cup Kefir Milk, 2 Tablespoon Honey, 2 Tablespoon Lemon Zest, 2 Cup Gluten-Free Flour, 2 Teaspoon Baking Powder, ½ Teaspoon Salt
Combine the dry and wet ingredients and stir to remove lumps.
Place pan on stove and turn on heat to medium.
Melt coconut oil, butter, or spray oil onto your pan or griddle.
Pour the batter ¼ cup at a time for mini pancakes, or ⅓ cup at a time for regular sized pancakes (about 4" pancakes).
Add a handful of blueberries (about 7-10) to the top of the pancake. Push blueberries toward the pan if you want them to show on both sides of the pancake.
½ Cup Fresh Blueberries
Flip pancakes after about 5 minutes, when little bubbles form and the edges turn a matte color. You can always peep underneath the cooking pancake once 3-4 minutes have passed to check that the side is browned.
Let the second side cook and brown for about 2-3 minutes and remove from the pan.
Repeat with remaining batter until done.
Enjoy pancakes plain, with fresh fruit or with maple syrup!