1. In a large bowl, whisk together dry ingredients.
2. In a medium bowl, whisk together all wet ingredients, except for the blueberries.
3. Pour the wet ingredients into the bowl of dry and mix together. Gently fold in blueberries.
4. Heat a lightly greased large cast iron or non-stick pan at a medium heat.
5. Use a 1/4 cup measure to pour pancake batter into the pan. Depending on the size of your pan, you can fit 2-4 pancakes at a time.
6. When bubbles form throughout the pancake, and the edges are slightly dry, flip the pancake over to brown the other side (approximately 2-3 minutes per side).
7. Serve with sliced banana, maple syrup and enjoy!
