Vegan blueberry chickpea flour panct

INGREDIENTS:
1 cup chickpea flour
1 tablespoon ground flaxseed mixed with 3 tablespoons water (acts as a binder, like eggs)
1 tablespoon maple syrup or agave syrup
1 teaspoon baking powder
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup almond milk (or any other plant-based milk)
1/2 cup fresh blueberries (or thawed frozen blueberries)
INSTRUCTIONS:
Prepare the Flax “Egg”: In a small bowl, mix together the ground flaxseed and water. Let it sit for a few minutes until it thickens, resembling the consistency of an egg.
Mix Dry Ingredients: In a large mixing bowl, whisk together the chickpea flour, baking powder, and salt.
Combine Wet Ingredients: To the bowl of flax “egg”, add the maple syrup, vanilla extract, and almond milk. Whisk until well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients. Mix until just combined. Don’t overmix; a few lumps are okay.
Fold in Blueberries: Gently fold in the fresh blueberries.
Cook Pancakes: Heat a non-stick skillet or griddle over medium heat. Once hot, ladle about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.