2 tbsp melted unsalted butter + more for cooking the pancakes
1 organic egg
Pinch of cinnamon
1/2 C blueberries
Preheat oven to 170ºF. Line a baking sheet with foil. Place cooked pancakes on the sheet and keep them warm in the oven as you cook the batches.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and sea salt. Add almond milk, melted butter, and egg to the flour mixture and whisk to combine. Gently stir in the blueberries.
Place a large skillet over medium heat. Melt 1 tbsp butter in the pan. For each pancake, scoop 2-3 tbsp batter into the hot skillet, working your way around the pan. Cook the pancakes until some bubbles start to appear. Flip with a spatula and cook until golden brown on the other side. Transfer cooked pancakes to the baking sheet and place in the oven to keep warm until all pancakes are cooked. Serve warm with maple syrup.