Preheat griddle to 350 degrees, or set to medium low to warm up.
In a large bowl, combine the dry ingredients. Whisk to combine.
In a second medium sized bowl, crack the eggs. Whisk well.
Add the additional wet ingredients, except for blueberries and chocolate chips to the eggs and stir to combine. Add to the flour mixture and stir until combine. Avoid over stirring!
Add a little coconut oil (or butter) to your griddle to help prevent sticking. Pour 1/3 cup of pancake batter on the hot griddle and top the pancakes with the blueberries, chocolate chips, or any other favorites. (My kids love when I make bacon pancakes!) Cook 2-3 minutes per side, or until you see a couple of bubbles form on the surface. That's a sneaky way to know when to flip your gluten free pancake.
Keep pancakes warm while you repeat the cooking process. Serve with your favorite real maple syrup, yogurt, fresh fruit, or ghee. They disappear fast, but if you have leftovers, store them in an airtight container in the refrigerator. Freezing works well too. I reheat them in the toaster, or send them for school lunch as a sandwich.