In a medium bowl, combine dry ingredients.
In a smaller bowl, combine wet ingredients.
Combine the dry and wet ingredients and fold until batter is just incorporated (do not over mix). Fold in the fresh blueberries. The batter should be relatively thick but fluffy. Small lumps are okay.
Preheat a pan over medium-low heat with a little bit of butter.
Once heat is even, spoon the batter onto the pan to form your pancakes. do not overcrowd the pan.
Cook with lid on until small bubbles start to form or lightly golden brown.
Gently flip and cook few more minutes with lid on or until lightly golden brown.
Serve with cashew cream and more blueberries if desired. Enjoy!