In a medium mixing bowl, combine all of the dry ingredients with a whisk.
Add the wet ingredients and continue whisking until a smooth batter forms. Note: It will be a little thicker than your typical pancake batter. Drain your blueberries and fold them into the batter last.
Heat your griddle pan or other pan of choice over medium heat.
Use a non-stick coconut oil spray to your heated pan.
Scoop a couple of spoonfuls of the batter into your pan and spread the batter out a little with the back of your spoon to form a larger circle shape. Remember the smaller they are the easier they are to flip, so choose your size and shape carefully.
Flip the pancakes when they start to bubble. You can check to see that the bottom side has started to brown just a little. That is the perfect time to do your flipping.
We like to place the pancakes on a plate in the oven with low heat (about 200 degrees) until all the pancakes are cooked so we can enjoy them together while they're warm and right off the stove.
Top with whatever you love and enjoy!
If you enjoyed this recipe, please consider returning to this blog post to leave a star rating. Star ratings help people discover our recipes online. Thank you, your support means a lot to us!