Dairy Free Fluffy Sour Cream & Blueberry Pancakes

In a medium sized bowl, sift your flour and then add your baking powder, salt, and sugar. Whisk together and set aside. In another bowl, add your wet ingredients - egg, milk, sour cream, and melted butter and whisk together. Pour the wet ingredients into your dry ingredients and mix well. In a small bowl, add your fresh and frozen blueberries with 1 tsp of flour and mix to coat the blueberries. Add the blueberries to your batter and fold in gently. Get a large skillet heated on medium and add some butter or spray cooking spray. Add in pancakes to your desired size (I used 1/2 cup). Flip when golden brown (about 3-4 minutes). Brown the other side. Stack a few together and top with butter and drizzle with maple syrup! Enjoy!