Rinse off the blueberries and make sure milk and maple syrup is brought to room temp first so it doesn’t react with the melted butter.

•  In a small bowl add the room temp milk and ACV and stir it up and set aside.
• In a large mixing bowl add the butter and melt it in the microwave in 15 second intervals until melted.
• Next add in room temp maple syrup (make sure it’s room temp so it doesn’t react with the melted butter). Also add in the milk/ACV mixture and whisk together.
• Add the flour and baking powder and whisk together. Fold in the blueberries. Set aside for 10 minutes to thicken.
• Spray or grease a skillet/pan with butter and heat to medium heat.
• Scoop ¼ cup of batter into skillet and let cook about 3 minutes each side. (When you start to see bubbles and the sides get firm that’s when it’s time to flip, be patient!) repeat until batter is gone, do not grease the pan each time, just the first time. 
• This makes about 6-7 medium sized pancakes. Store extras or make extra to store in the freezer for up to 3 months, place a piece of parchment paper between pancakes for easy removal of one at a time, store in freezer zip lock bag, re-heat in the microwave or let thaw in the fridge over night.