Place all ingredients, except blueberries in a blender and blend until smooth. Stir in blueberries.

Lightly grease a skillet (or use a non-stick skillet) and heat over medium heat. Scoop 1/4 cup of batter for pancake into pan. When batter starts to bubble, about 3 minutes, flip and cook for another 2-3 minutes.

Can be stored frozen for up to 2 months.