In a large mixing bowl, combine the flour and baking powder. In a separate bowl, whisk together the non-dairy milk, oil, vinegar, vanilla and maple syrup. Stir in flour mixture and stir to incorporate. Stir in blueberries. Batter will be thick.
Preheat a heavy-bottomed non-stick skillet over medium heat. Lightly coat the pan with a teaspoon of non-dairy butter. Scoop out approximately ⅓ cup of the batter into the pan for each pancake. Cook until golden brown on each side. They are kind of thick so it may take up to 3-4 minutes a side.
Serve with organic maple syrup.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/pancakes/