Preheat your oven to 400°F, and line a 13 x 18 inch rimmed sheetpan with parchment paper.
Mix together flour, sugar, baking powder, salt, and cinnamon in a large bowl with a fork.
In a separate bowl, combine the “milk”, banana, and vanilla.
Add the wet ingredients to the dry and combine well. Add a splash or two more “milk” if the batter is too thick.
Gently fold in your blueberries.
Pour your batter on to your sheetpan, and bake for 15-20 minutes, or until cooked through.
Optional Step: You may see that your pancakes come out of the oven and don't have that golden color they get when you cook them on the stove. This is because this is a healthier recipe that doesn't use any oil or butter. If this is unappealing to you, you can brush the top of the pancakes with a bit of plant based melted butter for the last few minutes of cooking.