Lemon and blueberry are an unbeatable combination, and these are so light they float off the plate.
6 eggs, separated
Preheat griddle or skillet. Separate the eggs. Beat egg whites until they hold a stiff peak, but aren’t dry. In another bowl combine remaining ingredients. Put in a food processor or blender until smooth.
Transfer to a bowl and stir in 1/3 of the egg whites. Stir in blueberries and gently fold in the rest of the egg whites.
Grease griddle and spoon about 1/4 cup of batter on the griddle to make smallish pancakes (I use an Italian ice cream scoop). Flip over when bubbles show. Keep warm in a 250º oven. Serve with maple syrup.