Mix the dry ingredients together, then whisk in the egg, milk and vanilla.
Heat up a little veggie oil in a large nonstick frying pan. Then add a large dessert spoonful at a time to make mini pancakes and cook in batches. Add about 3/5 blueberries to each pancake before turning them over and cook for about 3 minutes each side. Keep warm in a very low oven if needs be.
Serve with agave syrup, icing sugar and more blueberries.