Into a small-medium sized bowl, add the aquafaba and vanilla and whip until the aquafaba is stiff and forms peaks (like egg whites). Optionally, add 1 tablespoon of sifted icing sugar half way through whipping the aquafaba to make the pancakes sweet.
In a large bowl, combine flour, baking powder and salt. Mix and then slowly add the soy milk while stirring.
Now add the whipped aquafaba and gently fold it into the batter before adding the blueberries, folding them in also.
To cook the pancakes, heat up a tablespoon of coconut oil in a fry pan. Now add one ladle of batter per pancake and cook the pancakes for 2 minutes on each side. For the first 2 minutes, cover the fry pan with a lid. This helps the pancakes rise more and cook faster.
To serve, add your favourite toppings and enjoy!
*Please note that this recipe has been tested with tinned chickpeas that had no added salt. If you use tinned chickpeas with added salt, the aquafaba should still whip to an airy consistency and make good pancakes - however you may want to avoid adding any additional salt to the mix.