Whisk together the gluten free flour, sugar, baking powder, baking soda, and salt in a large bowl.

In another bowl, mix, eggs, sunflower oil, and vanilla extract until combined.

Add milk and mix well.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—it’s okay if there are small lumps.

Gently fold in the blueberries.

Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.

Scoop about ¼ cup of batter for each pancake onto the skillet.

Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side for another 1-2 minutes, until golden brown.

Place a small pan or small saucepan over low heat. Pour the blueberries with sugar, lemon juice, and 2tbsp of water.

Bring to a boil.

Cook until the mixture thickens and the blueberries are softened.

Notes: If you like juicier jam, you can leave the jam slightly runny, but the blueberries should still soften.

Serve the pancakes warm.

Pour the blueberry jam on top and sprinkle with pistachios.