Prepare and measure the cauliflower rice and put it into a large mixing bowl.

In a separate bowl measure the almond flour, tapioca flour, baking powder and salt. Stir together. Then add to the cauliflower rice and stir well to mix.

Whisk the eggs together with the melted coconut oil, coconut milk, maple syrup and vanilla. Add to the dry ingredients and stir to form a smooth batter.

Gently stir in the blueberries and lemon zest.

To make the pancakes, heat a teaspoon of coconut oil in a large skillet over medium heat. Give the pan time to come to temperature.

Make the pancakes two at a time. For each one, add about 1/4 cup (60 ml) of batter to the skillet. It's ok to use the measuring cup to spread out the batter to make a round, even shape, about 4 inches (10 cm) wide.

Cook the first side for 1 - 2 minutes. When you see small bubbles form on the top and the edges begin to form a crust it's time to turn them. Use a large spatula to do this. Cook on the second side for another minute or so or until both sides are golden brown and the pancake is fluffy. Transfer to a plate to hold.

Add another teaspoon of coconut oil to the pan and repeat the process until all the batter has been used. You get 8 - 10 pancakes depending on how you measured the batter.

Serve with your choice of toppings, like fresh fruit, honey, jam, maple syrup, etc.