In a small bowl, combine Paleo Baking Flour, baking soda, and kosher salt.
In a large bowl, whisk together eggs, 1/2 cup almond milk, lemon zest, lemon juice, coconut oil, maple syrup, and vanilla extract.
Add flour mixture and whisk thoroughly. Batter should be pourable.
Add blueberries and stir.
Scoop 2 ice cream scoops of batter onto the preheated skillet. Cook for about 4 minutes, then flip and continue to cook for 3 minutes. Repeat until all batter is used. Say Grace and enjoy!