Instructions

1. Pre-heat your oven to 220 degrees F.
2. Mix the dry ingredients in a medium - large bowl.
3. In a separate bowl, mix the wet. Add the wet to the dry and mix well until there are no lumps and the batter has a few bubbles in it. This will make it nice, light and fluffy.
4. Now, start to pre-heat a large non-stick skillet over medium heat. Coat with non-stick spray.
5. Toss in the blueberries and stir again.
6. Once the pan is hot, scoop about 1/3 C of the batter into the pan. Cook for about 3-4 minutes (the batter will start to hold little air pockets on the side facing up and will be toasty and golden brown on the other). Flip.
7. Cook a further 1-2 minutes and once that side is golden and the center has cooked through toss the pancakes into a small baking dish and into the oven to keep warm.
8. Lift the skillet off the heat, lightly re-spray with your non-stick spray and scoop the batter into the pan again. Repeat process until all your batter has been used up.
9. Serve with your favorite toppings.
10. Eat.