Stir together the almond flour, tapioca flour, and baking soda in a mixing bowl (dry ingredients).

Whisk together the eggs, hummus, almond milk, pure maple syrup, lemon zest and juice in a mixing bowl (wet ingredients).

Pour the dry ingredients into the bowl with the wet and stir until combined. Allow batter to sit 5 minutes to thicken. Fold in the blueberries.

Heat 2 to 3 tablespoons of coconut oil to a non-stick skillet (enough to generously coat the surface) and heat to medium.

Measure out a scant 1/4 cup of pancake batter and pour onto the hot skillet. Cook until sides begin to firm up and many air bubbles rise to the top of the batter, about 2 to 3 minutes. Carefully flip and cook an additional 1 to 2 minutes, until pancake is cooked through.

Repeat for remaining batter. Serve with fresh blueberries, butter, and pure maple syrup.