1. Add eggs, honey, coconut milk, vanilla, lemon juice, ghee, and banana to a large mixing bowl or stand mixer bowl

2. Mix at medium speed for about 30 seconds to a minute until eggs are beaten and everything is combined

3. Sift almond flour, coconut flour, baking soda, salt, and cinnammon into the wet mixture

4. Mix until just all ingredients are combined - medium speed for about a minute

5. Stir in blueberries

6. Heat butter or oil in a large frying pan over medium heat

7. When pan is hot, spoon a little over a tablespoon of the batter into the pan to form a small  pancake. I usually do three or four per pan.

8. Cook for about three minutes and then flip. The cakes should appear firm around the edges and have some bubbles on the top. Typically I'll have to adjust the time and temperature while cooking - lower the heat and/or decrease the cooking time as the pan gets to full heat.

   

9. After you flip the cakes should be golden brown on the other side. Cook for another three minutes. Cakes should be soft and spring back when lightly pressed with the spatula when they are cooked through. 

   

10. Repeat until all the batter is used

11. Serve hot. If you have leftovers you can reheat them by either toasting them in the toaster oven or in a frying pan over medium heat - 90 seconds per side.

To make the Blueberry Compote

1. At blueberries, water, honey, vanilla, and lemon juice to a small saucepan

2. Heat over medium-high heat until boiling

3. Reduce heat a little to keep mixture at a light boil 

4. Stir occasionally and keep your eye on it. The mixture will start to bubble up if it's not stirred

5. Simmer for 10 - 15 minutes until liquid is reduced by half 

6. Remove from heat and allow mixture to stand. It will thicken as it cools