Blend the drained silken tofu, soy milk and lemon juice until completely smooth. In a separate bowl whisk the flour, sugar, baking powder and salt.

Pour the blended mixture into the dry ingredients and fold gently until no dry flour remains. Do not beat smooth. Fold in the blueberries, then rest the batter for 5 minutes. It should be thick and spoonable; if it will not spread slightly, add soy milk 1 teaspoon at a time.

Heat a nonstick skillet over medium-low heat and brush with a little of the measured oil. Add about 3 tablespoons batter per pancake, leaving space to turn. Cook in batches.

Cook about 3 minutes on the first side, until the edges look set and bubbles appear. Slide a wide spatula fully underneath and turn once. Cook 2–3 minutes more until golden and the center is set with no wet batter; lower the heat and cook longer if the outside browns before the center cooks.

Repeat with the remaining batter and oil, making about 12 small pancakes. Keep earlier batches warm briefly and serve with optional extra berries or toppings, excluded from the nutrition estimate.