In a medium-size mixing bowl, whisk together the brown rice flour, arrowroot, xylitol, baking powder and sea salt until well combined and free of lumps.  Zest the lemon into the bowl by grating the entire yellow surface layer, making sure not to grate into the white rind, which is bitter.  Whisk zest into the dry mixture.

In a separate smaller bowl, juice the lemon.  Add the coconut milk, oil, eggs, lemon juice and liquid stevia. Whisk this all together.

Now add the wet ingredients to the dry ingredients and mix until completely combined. Gently fold the blueberries into the mixture.

For each waffle, generously spray the heated waffle iron surface with coconut oil spray.  Pour batter, about 1/2 heaping cup at a time, into the center of the waffle iron and cook according to your iron’s instructions. When each waffle is done, remove it from the iron (I like to use a fork to carefully pry the waffle out of the iron and transfer with a spatula).

Enjoy immediately served with syrup of choice and fresh berries.