Stir together the dry ingredients in a large bowl until combined (almond flour, tapioca flour, baking powder, cinnamon, and sea salt).

In a separate mixing bowl, whisk together the wet ingredients (eggs, milk, pure maple syrup, and pure vanilla extract), starting with 1/2 cup of milk (you can add more later if need be).

Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth batter forms. The batter should be thicker than regular pancake batter but still pour easily. If it appears too thick, add a little more milk.

Heat a large nonstick skillet over medium heat and add enough avocado oil or coconut oil to coat the surface. Allow the skillet to heat up for a few minutes.

Measure out a scant 1/3 cup of batter and pour it onto the hot skillet. Gently poke fresh blueberries into the pancake batter - I do 4 to 6 berries per pancake, depending on the size of the berries. Allow the batter to cook for 2-3 minutes, until the sides begin to set up. Carefully flip, and continue cooking for another 2-3 minutes, or until both sides are golden brown and the center is cooked through. If need be, continue cooking and flipping every couple of minutes. Repeat for the remaining batter. I cook three pancakes at a time on a 12-inch skillet.

Serve blueberry pancakes with melted butter, a drizzle of maple syrup, or your toppings of choice. Almond butter, peanut butter, powdered sugar, whipped cream, and fresh fruit are amazing toppings too.