coconut oil / extra virgin olive oil (if not using a non-stick pan - I usually only use a very small amount, if any... these pancakes have never given me any problems with sticking or falling apart!)
Place all dry ingredients in a bowl (except the blueberries or chocolate chips) and stir to combine. Next add in the milk and use a spatula to mix all the ingredients. Fold in the blueberries and chocolate chips. The batter is quite thick, but you may add a tablespoon or two of almond milk if you wish to thin it out a bit.
Heat a non-stick skillet to medium-high heat. Add a small amount of coconut oil or olive oil if needed. Once the pan is heated, get out a ¼ cup - ⅓ cup measuring cup to scoop the batter into the pan. Cook for a couple of minutes on each side. Once the edges start to crisp and/or the tops of the pancakes start to form bubbles, it is a good indication that they are ready to flip over. The second side will cook much more quickly.
Repeat for the rest of the pancakes and serve warm with some maple syrup, jam, vegan cream cheese, fresh strawberries or blueberries, sliced banana, peanut butter... I usually eat these with a few sliced strawberries and a bit of vegan cream cheese. :}
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/chocolate-blueberry-pancakes-vegan-gluten-free/