In a large mixing bowl, combine the oat flour, baking powder and salt. Whisk to combine.
1 Cup Oat Flour, 1 ½ teaspoon Baking Powder, ¼ teaspoon Salt
In a small bowl or measuring cup, combine non-dairy milk, applesauce, melted vegan butter and vanilla.
¾ Cup Non-Dairy Milk, ¼ Cup Applesauce, 1 tablespoon Melted Vegan Butter (plus more for cooking), 1 teaspoon Vanilla Extract
Pour the wet ingredients into the dry ingredients and whisk well, for about 1 minute.
Allow the batter to rest for 5 minutes. See note.
Heat a large non-stick skillet over medium low heat. Grease it with vegan butter or pan spray. Pour about ¼ cup of batter on to the pan and add a few blueberries onto the batter. Repeat as many times as your pan size will allow.
½ Cup Fresh or Frozen Blueberries
Cook the pancakes for about 3 minutes, or until the edges look set and there are small bubbles on top. Then flip and cook about 3 minutes longer. Repeat with all the remaining batter. You should get 8 pancakes.