Gluten free Vegan Blueberry Pancakes (nut-free)

These were quite good, and I didn't have any abnormal sticking to pan problems, beyond that of the blueberries.  It's a double batch based off of this recipe.  Most gluten free recipes use nuts and eggs, so I was surprised how good these were given they are nut-free and egg-free.

METHOD

Combine and let it set to gel:
2 TB flaxmeal
5 TB water

Mix the liquid ingredients:
2 TB melted coconut oil
2 tsp apple cider vinegar
1-2 TB vanilla extract

1.3 C non dairy milk

Combine the following in a bowl:
1 C brown rice flour
1/2 C tapioca starch
1/2 C potato starch 
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Now combine the liquids and the dry into pancake batter.

Thaw 1 to 1.5 C frozen blueberries.

In a hot pan, melt some coconut oil. Pour some pancake batter into the hot pan, then add a few blueberries on top.

Once done on the bottom, flip pancakes and cook until second side is done.

Enjoy with maple syrup.