In small mixing bowl put dry ingredients (salt, baking powder and flour).
In a large mixing bowl, whisk together the milk, vinegar, vanilla and apple sauce.
Add flour mixture to wet ingredients and blend until incorporated well. Stir in blueberries.
Mixture should be somewhat thick, but if its TOO thick, add another tablespoon or so of applesauce.
Heat a heavy non-stick skillet over med-low heat. Lightly coat the pan with a teaspoon of the non-dairy butter spread.
Scoop out one-third cup of batter into the pan for each pancake. (I spread batter around with back of spoon to spread it out and make the pancake thinner but bigger in circumference so it cooks faster).
Cook on first side until bubbles in center of pancake burst, then flip. Cook on second side until pancake turns golden brown.
Serve topped with fresh fruit and/or organic 100% maple syrup.
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/vegan-whole-wheat-blueberry-applesauce-pancakes/