Blueberry Pancakes

Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, sugar, baking powder, baking soda, and salt in a medium bowl; stir with a whisk. Combine buttermilk and next 5 ingredients (through eggs) in a medium bowl; stir with a whisk. Add to flour mixture, stirring until smooth. Fold in blueberries.

Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 1/4 cup batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned.