In a jug, mix together the almond milk and apple cider vinegar. Set aside for 5 minutes to create a vegan buttermilk substitute.
Meanwhile, in a large mixing bowl, combine flour, baking powder, sugar and a pinch of salt.
Once the buttermilk is ready, add the oil to the jug and combine.
Add the buttermilk mixture to the dry ingredients and then mix everything well.
Add the blueberries and stir everything together until combined.
Place a frying pan over medium heat and melt a tsp of butter. Once hot pour in around 1/3 cup of batter. Cook until sides are starting to dry and you have air bubbles forming on top.
Flip the pancake over and cook the other side for a further three minutes until turning golden. Remove from pan and set aside.
Add another tsp of butter and repeat the process again until you are out of batter. Note, you may need to adjust the heat down to medium-low if your pan gets too hot and your pancakes start catching.
Serve up with a healthy helping of maple syrup!