1 1/3 cups organic gluten-free Buckwheat Flax Pancake and Baking Mix from The Pure Pantry
1 1/2 cups milk of choice (almond, rice, coconut or regular milk)
1 egg (or replace with egg replacer: 1 t. chia seeds mixed with 2 tablespoons hot water, let sit 5 minutes, whisk to combine)
1 tablespoon vegetable oil
1/2 cup fresh or defrosted and drained frozen blueberries

Preheat griddle to 350 degrees. Lightly grease with vegetable oil. Pour pancake mix into large bowl. Whisk in milk of choice, egg and oil until well blended. Using 1/3 cup dry measuring up or ladle, pour pancake mix onto griddle. Drop 5-6 blueberries onto each pancake. Cook for 2 minutes or until bubbles begin to pop. Gently flip pancakes and cook an additional 1-2 minutes. Serve with a dollop of your favorite vanilla yogurt or drizzle with raw agave nectar and sprinkle with additional blueberries.