Whisk the wet ingredients until smooth. Then add all the dry ingredients except for the blueberries, and whisk again until everything is incorporated. Gently fold in the blueberries (you don’t want them to burst!).
Spray a griddle with coconut oil spray, or coat with a little butter. Using a ¼c measuring cup, pour batter onto the griddle. Cook for 2-3 minutes until the top starts to bubble and the pancakes are golden brown on the bottom, then flip and cook for another 1-2 minutes.