Whisk together flour through to vanilla extract. Ensure batter is smooth.
Stir through blueberries.
Heat a non stick 10 inch pan over a medium heat.
Cook 2.5 tbsp of the batter per pancake. I created 4 pancakes, one a little smaller than the rest.
Cook for 3 minutes, flip and cook for 2 minutes more. Alternatively cook for 3 minutes on the stove top and place under a preheated grill. Cook for 1 minute under the grill, return to the stove top, flip and cook for 1 minute more.
Serve with a small drizzle of maple syrup and crispy turkey bacon on top. Plain dairy free yogurt on the side and some extra fresh blueberries.