To make the sauce, add half of the blueberries to a small blender with the orange juice and tapioca starch; blend until smooth.
Then add the whole berries and blended berries to a small pot over low heat and stir for 3 to 5 minutes. Remove from heat and set aside.
To make the pancakes, add the egg, coconut milk, oil and lemon juice to a large mixing bowl and whisk together, then whisk in the gluten free four and finally the sugar and baking soda.
Use about a ΒΌ cup of batter for each pancake and cook on low/medium heat.
Top with blueberry sauce and enjoy!
