In a large bowl, mix the gluten free flour, baking powder, and salt in a large bowl. Then add in the non-dairy milk, neutral oil, maple syrup, and vanilla extract. Finally add in the blueberries, then mix until combined. Cover the bowl and let it sit on the counter at room temperature for at least 20 minutes. I go into more detail on this above, but if you don’t have the time for this you can skip it, the pancakes will just be a little less fluffy. You can also make the batter ahead of time a day in advance, store covered in the fridge overnight, and let come to room temperature in the morning before making them.