Instructions

• In a large bowl, whisk together the flour, cane sugar, baking powder, baking soda, cinnamon, and sea salt until evenly combined.
• In a medium bowl, whisk the egg, 1 cup plus 3 tablespoons milk, Greek yogurt, avocado oil or melted butter, and vanilla extract until smooth.
• Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined; a few small lumps are fine—do not overmix.
• If using fresh or thawed frozen blueberries, gently fold the 2 cups of blueberries into the batter. If your blueberries are still frozen, do not fold them in; you will add them to the pancakes while cooking.
• Preheat a nonstick skillet over medium-low heat and brush it lightly with additional avocado oil or melted butter.
• Use a 1/3-cup scoop to pour batter into the skillet for each pancake. If using still-frozen blueberries, evenly scatter the berries onto each pancake immediately after pouring the batter.
• Cook until bubbles form on the surface and the edges look set, about 1 to 2 minutes. Flip and cook until the pancakes are puffed and golden brown, about 1 to 2 minutes more.
• Repeat with remaining batter, brushing the skillet with more oil or butter as needed. Serve warm with maple syrup.