Mix all of the wet pancake ingredients in a medium bowl and all of the dry ingredients in another bowl. Mix the two together and let sit five minutes. The mixture will be thicker than regular pancake batter but will soften once it hits the heat. Don’t be tempted to thin this thick batter out, again it will thicken as it sits then soften as it cooks.

While that mixture sits, place all sauce ingredients in a small sauce pan and bring to a simmer and simmer five minutes. Remove from heat and set aside.

Heat a grill pan over low heat, making sure the pan is fully heated before starting.

Grease the pan lightly with a little butter or coconut oil and using a soup or table spoon, spoon batter onto the preheated pan, using the back of the spoon to spread the batter to about 3” wide. Cook as many per pan as will fit.

Keep the burner on low and do not flip or move until fully browned on one side. (take a peak with a spatula). Once the bottoms are fully browned, carefully flip and repeat. The whole cooking time could be as long as ten minutes per batch. Flipping too soon will not allow center to cook through.

Repeat for the remaining batter. I fit eight per batch and made 16 pancakes total.

Serve hot with the optional reserved blueberry sauce or serve with butter to keep the carb count even lower.