Whisk together the egg, coconut oil, and maple syrup in a mixing bowl. Add the milk and stir to combine.

Carefully measure the flours (do not pack - measure by weight or spoon into the measuring cups). Add the flours, baking soda, baking powder, salt, and cinnamon and gently stir to combine. You do not want to over mix, as this will result in flat pancakes.

If needed, add a tablespoon or two of water to reach the desired consistency. The pancake should be smooth and easy to scoop.

Heat a flat skillet or pan over medium low heat on the stovetop. Lightly grease with coconut oil or butter. Once the pan is hot (drops of water should sizzle on it), pour approximately 1/3 cup onto the skillet. Most pans will cook two pancakes at a time - don't crowd the pan. Sprinkle a handful of blueberries on top of each pancake as soon as you pour the batter.

When the edges are firm and bubble form on the top, flip and cook for another 1-2 minutes, or until the pancake is golden brown on both sides. Remove from heat.