In a mixing bowl, whisk together melted margarine, orange juice concentrate, vanilla, almond milk, and sugar. Turn on your stove or griddle to medium/medium-high heat. Now, add remaining dry ingredients (salt, flour, cornstarch, and baking powder) and whisk together until a smooth batter develops.
Spray pan or griddle with cooking spray, then measure 1/4 cup sized portions of batter on to pan or griddle.
Carefully drop 6-8 blueberries on to each batter portion, just after you have poured it on to the griddle. Flip pancake when the edges are starting to look a little dry and the inner 1/3 portion of batter is slightly bubbling. I found that my pancakes were ready to flip about 15 seconds after I finished pushing the blueberries in.
When both sides of pancakes are golden, transfer them to a plate to serve or cover with a kitchen towel to keep them warm.
Serve hot with maple syrup and more blueberries, if desired.
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