Put the flour and baking powder into a large bowl or jug and stir to combine.

Beat in the egg (or chickpea flour + water) and milk to make a smooth thick batter. Stir in the blueberries.

Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.

Pour the batter into the pan to make two circles and cook on a medium heat.

When bubbles appear on the surface and the base is golden turn the pancakes over and cook the other side.

Remove the pancakes and keep them warm while you make two more pancakes.

Serve warm with syrup of your choice.