Add the flour, baking powder, salt, and brown sugar in a mixing bowl, give it a quick whisk. (To make the pancakes ombre**, I've included instructions in the notes.) In a blender, add the plant-based milk and the frozen blueberries - blend and add the mixture to the dry ingredients. Whisk until incorporated. Let it sit for a few minutes.
Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle of pancake batter. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes.
Now, let's stack the pancakes, garnish with fresh blueberries, drizzle with maple syrup and enjoy!
*If you use unsweetened milk, you might want to add a bit more brown sugar.**To make them ombre, divide the dry ingredients in three equal parts (1/3 cup each). Then start by blending all the plant-based milk with only 1/2 teaspoon of frozen blueberries. Use 1/4 cup of the colored plant-based milk for the first batter. Add another 1/2 teaspoon of frozen blueberries to the remaining milk in the blender - blend again. And again, use 1/4 cup of the colored milk for the second batter. For our last batter, add 1/2 teaspoon of frozen blueberries to the remaining milk in the blender, blend again and mix it into the third bowl with dry ingredients. Whisk all the batters, add more milk where you need to. And use the different colored batters to make the Ombre Pancakes.