Blueberry Flax Pancakes

2 1/4 cups gluten free, all-purpose flour
1 tsp. salt
1 Tbs. baking powder
2 Tbs. sugar
2 eggs
1 1/2 cups milk
1/2 cup sour cream
1 Tbs. oil (or melted butter)
2 tsp. vanilla extract
1 cup fresh blueberries
1/3 cup golden flaxseed meal
Whisk together dry ingredients in a medium bowl. In a small bowl, combine your wet ingredients, then add wet to dry and stir until just combined. Fold in your blueberries and set aside. Heat a skillet over medium heat. Add about 1/3 cup batter for each pancake (I used a large ice cream scoop) and cook until golden on one side, flip and cook until golden on the other side. Serve warm with toppings of choice.