Preheat a cast iron skillet or griddle on medium heat.
Whisk all your dry ingredients together in a medium bowl. Beat in your wet ingredients until the batter is smooth and slightly runny, but holds its shape.
Test to see if your pan is hot by flicking water on it. If the water sizzles, you're ready to cook!
Grease the pan with a bit of cooking spray. Ladle the batter onto the pan and sprinkle with blueberries. Cook the pancakes until little bubbles begin to form in the batter, about 2-3 minutes. Flip them over and cook for another few minutes.
Serve with dairy-free butter and Vermont maple syrup, then enjoy!
Store in an airtight bag or container in the fridge for 1 week or in the freezer for 3 months. Reheat on a low setting in a toaster or toaster oven, or for 4-5 minutes in a 350F oven.