Put 2 tablespoons of butter (or ghee or coconut oil) in a 9-10" skillet and place the skillet in the oven while you whip up the batter.
In a medium bowl, whisk eggs, coconut milk, maple syrup, lemon juice and vanilla until well mixed.
Add in the coconut flour, arrowroot or tapioca starch, baking soda, cinnamon and sea salt and stir until smooth.
Once your oven is preheated, take the skillet out of the oven (your butter or oil should be completely melted and the skillet should be hot) and add the batter to the skillet.
Place the berries all over the batter.
Put the skillet back in the oven for 25 minutes or until the top is golden. Enjoy!
Use any berries or any combination of berries you like! Fresh or frozen will work just fine. Adding ¼ cup of chocolate chips (I use THESE) with the berries makes a fun and especially yummy treat, too :)
Recipe by Primally Inspired at https://www.primallyinspired.com/berry-skillet-pancake-grain-free-paleo/