Blueberry Pancakes

1. **Prepare the Flax Egg (if using):**
- In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens.

2. **Mix Dry Ingredients:**
- In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, and salt.

3. **Combine Wet Ingredients:**
- In another bowl, mix the almond milk, egg (or flax egg), melted coconut oil, and vanilla extract.

4. **Mix Wet and Dry Ingredients:**
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over-mix. The batter should be slightly lumpy.

5. **Fold in Blueberries:**
- Gently fold the blueberries into the batter.

6. **Cook the Pancakes:**
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with a little coconut oil or cooking spray.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.

7. **Serve:**
- Serve warm with your favorite toppings like maple syrup, additional blueberries, or dairy-free yogurt (I like unsweetened vanilla coconut yogurt)!!

We hope you enjoy!!