In a large mixing bowl sift together the flours, and baking powder. Mix well.
Add the sugar. Stir until well combined.
Add the milk and then the blueberries. Stir gently until just combined. Batter should be slightly lumpy and thickish.
Over medium heat, heat a large nonstick skillet. With a pastry brush, brush on canola oil lightly to coat pan.
Pour batter into pan with a 1/3 cup measuring cup. and shape gently with a spatula.
Cook until bubbles appear on surface and the pancake can freely move on the pan or can be moved by the spatula without breaking. Flip and cook the other side.
Once cooked, remove pancake to a plate or baking sheet in a 250 degree F oven.
Repeat frying pancakes, reoiling the pan after each, until batter is gone.
Serve pancakes hot with vegan butter and maple syrup.