In a small bowl, mix the cream of tartar, baking soda and arrowroot powder. This creates a paleo baking powder that is needed to make the texture of these pancakes.
In a large bowl, mix together the almond flour, tapioca flour, coconut flour, salt, paleo baking powder mixture ( made in prior step) and coconut sugar.
In another small bowl, beat together the egg, almond milk, and vanilla. Stir the egg/milk mixture into the flour mixture. Mix in the olive oil, water, lemon juice. Fold in the blueberries.
Heat a lightly oiled griddle or frying pan over medium-high heat, then lower the heat to medium. Pour 1/4 cup of the batter onto the griddle/pan for each pancake. Brown on both sides, this was about 2 minutes per side for me.
Yields 7 pancakes.