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In a large bowl, stir together the flour, almond milk, maple syrup and peanut butter until a smooth mixture comes together.
Once the mixture has come together, mix through a handful of blueberries - ensuring not to overmix so your pancake mixture doesn’t turn blue.
Heat some plant-based butter in a pan. Once warm, spoon in a large spoonful of the pancake mixture and spread a little with the back of the spoon.
Leave to cook for 2-3 minutes until cooked on the bottom. Once it feels cooked on the bottom, flip the pancake over and cook on the topside for 2-3 minutes until the pancake is cooked through.
Repeat with the rest of the mixture until you have all of your pancakes.
Place a small frying pan over a medium heat and add a handful of blueberries, the caster sugar and a splash of water.