Mix all dry ingredients. Add wet ingredients except oil and blueberries. Mix thoroughly.*
Heat a nonstick pan or cast iron griddle over medium heat. Pour a splash of coconut or vegetable oil on hot pan. Spoon about two to three tablespoons of batter onto pan per pancake. Depending upon the size of the pan, cook 3 or 4 pancakes at a time. Flip each pancake after bubbles form and turn golden brown on the underside. Cook the other side until golden brown.
Repeat with the rest of the batter. Top with more blueberries. Serve with maple syrup.
Notes
If you prefer even blueberry distribution, you can pour the batter, then sprinkle blueberries into the batter.