Preheat oven to 100 degrees Celsius.
Whisk together the flaxseed with the 2 tablespoons of water and place in the fridge to thicken.
Mix the dry ingredients (flour, baking soda, baking powder and salt) in a bowl.
In a separate bowl, whisk the oil, milk, cider vinegar, flaxseed mixture and maple syrup.
Add wet ingredients to the dry, combine well until no clumps remain then mix through the blueberries. You can add more milk to thin the mixture if you want.
Preheat a frying pan over low-medium heat and add some oil on the pan.
Put a ladleful of mixture into the pan, and spread with the back of the ladle if needed.
Flip once small bubbles appear on the surface and the bottoms of pancakes are golden – this should take 2-3 minutes.
Transfer to a baking sheet and place in the oven to keep warm.
Serve with a few extra blueberries and drizzle with maple syrup.