Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Add the maple syrup, lemon juice, ground almonds, gluten-free flour (no need to sift!), baking powder, bicarbonate of soda, milk and blueberries, and mix well
For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step)
Heat up a tiny bit of oil in a frying pan (non-stick is best) and ladle in a small amount of the pancake batter
Cook on a low-medium heat for a few minutes until you see little bubbles appear on the surface of the pancake
Flip over and cook for another few minutes, until golden brown and crispy on both sides
Repeat for the rest of the batter - makes around 8 pancakes
Leftovers keep covered in the fridge for up to a couple of days. Just reheat in a dry frying pan.