Whisk the dry ingredients. In a large mixing bowl, whisk together the King Arthur gluten-free flour, baking powder, baking soda, salt, collagen peptides, and arrowroot.
Blend the wet ingredients. In a separate bowl, whisk the eggs, canned coconut milk (start with 1¾ cups), apple cider vinegar, melted ghee, vanilla, and maple syrup.
Combine wet and dry. Pour the wet mixture into the dry ingredients and whisk until smooth. Batter will be thick — this is correct and gives you the tall “king-sized” rise.
Rest the batter (5–8 minutes).Let the batter sit to hydrate the flour fully and activate the baking powder/soda. If it becomes too thick, add 1 tablespoon water to loosen slightly (only if needed).
Fold in the blueberries and cinnamon.
Preheat the skillet. Heat a nonstick or cast-iron skillet over medium to medium-low heat. Lightly grease if needed.
Scoop the batter. Use a rounded 1/4 cup scoop for each pancake. These will puff up significantly.
Cook the pancakes. Pour batter into the skillet and cook 2–3 minutes per side. Note: These pancakes won’t bubble on top like traditional pancakes. The edges will turn matte and look slightly set instead of glossy. Gently lift a corner with your spatula — if the underside is golden, it’s ready to flip.
Check for doneness. Gently press the center of each pancake after flipping —if it springs back, it’s done.
Repeat.Continue cooking until all batter is used.(Feel free to split one with your spouse while the rest finish — highly recommended. 😆)
