For the pancakes, add lemon juice to almond milk and set aside. This will "sour" and create your faux buttermilk. Don't skip this step!
Mix all the dry pancake ingredients in a medium mixing bowl. Add all the wet ingredients, including the almond milk and lemon juice mixture. Stir gently until just combined.
Let the pancake batter SIT for 5 minutes. Coconut flour is absorbant, but takes a few minutes. If you cook the batter right away, it will be soupy and too thin. Batter should be cake batter thick. This is a good time to heat your pan or skillet. After 5 minutes, if the batter is still soupy, add another tablespoon coconut flour. Repeat if needed. Thin batter = flat pancakes!
Spray pan with cooking spray and pour batter in small amounts onto the heated pan (amount determined by size of pancake desired, I ususally use around a 1/4 cup)
Cook until golden on both sides.
Once you put the first batch of pancakes on the pan, start cooking the berry sauce.
BERRY SAUCE - Add berries, water, and coconut sugar to small pot on stove over medium heat. Stir to combine and wait until boiling. Once boiling, reduce to medium heat. Cook for 4-5 minutes, until berries are soft.
Combine arrowroot or tapioca flour with 1 tablespoon water and then pour into berry mixture. Stir over medium heat until mixture thickens (it only takes a minute or two!). Remove from heat and stir in vanilla.
We love the berry sauce warm, topped with coconut cream on our pancakes. Yum!
TO FREEZE PANCAKES: Freeze in a single layer. Once frozen, put altogether into a freezer ziplock or container. Good for 3+ months in freezer.