In a large mixing bowl, whisk together the flour, cane sugar, baking powder, baking soda, cinnamon, and sea salt to combine the dry ingredients evenly.

In a separate, medium bowl, whisk the egg, milk, Greek yogurt, avocado oil, and vanilla extract until smooth and well-blended.

Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Avoid overmixing—small lumps in the batter are fine.

If using fresh blueberries, gently fold them into the batter. For frozen blueberries, keep them aside to add during cooking.

Preheat a nonstick skillet over medium-low heat. Lightly brush the skillet with oil or melted butter.

Using a ⅓-cup measuring scoop, pour the batter onto the skillet to form pancakes. If using frozen berries, quickly scatter a few over the batter on each pancake.

Cook the pancakes for 1 to 2 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for another 1 to 2 minutes until golden and puffed.

Repeat with the remaining batter, brushing the skillet lightly with oil between batches as needed.

Serve the pancakes warm with maple syrup, additional blueberries, or your favorite toppings.