Made with coconut flour, these gluten-free pancakes are best with fresh blueberries but frozen ones will do in a pinch. Slideshow: Pancake Recipes
In a medium bowl, whisk together the coconut flour, cream of tartar, baking soda and salt. Set aside.
In a large mixing bowl or stand mixer, beat together the coconut oil and honey. Continuing to mix, slowly add each egg until smooth, then add the coconut milk and vanilla. Slowly stir in the flour mixture, until just incorporated. Do not overmix or pancakes will be chewy.
On a non-stick griddle or large sauté pan, melt one tablespoon of the butter over moderately high heat. When the butter is beginning to foam and brown, add 1/4 cup of batter to the pan. Sprinkle the top with blueberries and cook until the edges are brown, about two minutes. Flip and cook for one more minute. Serve immediately or place on a baking sheet in a 200º oven.
Butter and maple syrup.