– almond flour – tapioca flour – baking powder – ground cinnamon
In a separate bowl, mix the eggs, milk, pure maple syrup, and pure vanilla extract until the wet ingredients are combined. Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth batter forms.
Measure out a scant 1/3 cup of batter and pour it onto the hot skillet. Sprinkle the top of the batter with your desired amount of blueberries – I do 4 to 6 berries per pancake, depending on the size of the berries.