In a small mixing bowl combine and stir all powdered ingredients together.
Add flax milk and mix lightly until runny but still slightly lumpy, if thick and pasty add more flax milk, if too liquidy mix and let sit to thicken or add flour to thicken.
Spread a few drops of oil on a large cast iron skillet and heat at medium until the oil sizzles.
Add 4 tbsp batter to the skillet to make medium size pancakes, drop 15 blueberries onto the pancake and gently push them down into the cake with a finger or spoon.
When the bottom of the pancake becomes firm and the blueberries are hot enough to start bursting, turn the pancake over.
Once most of the blueberries have caramelized and popped, the pancake is ready.
After each pancake has cooked spread 5 drops more oil on the pan.
Top with vegan butter and dark maple syrup, can also top with additional fruit or nuts, nondairy topping or ice cream, sliced bananas etc.

1 cup whole wheat flour
1/2 cup masa (corn) flour (for thinner, even creamier pancakes use more masa, less wheat)
1 tbsp sweetener (brown sugar, maple syrup or your favorite sweetener)
Approx 1/8 tsp sea salt
1 tsp psyllium husk or powdered egg substitute
1 tsp baking powder
1-2 cups vanilla flax milk or other nondairy liquid
2 tbsp olive oil
Fresh blueberries, about 100