Blend the silken tofu, milk, sugar, canola oil and vanilla until completely smooth. In a bowl, whisk the flour, baking powder and salt.

Fold the blended mixture into the dry ingredients just until no dry flour remains. Fold in the blueberries gently. Rest for 5 minutes; the batter should be thick but scoopable, not a firm dough.

Heat a nonstick skillet or griddle over medium-low to medium heat and lightly grease it. Scoop roughly 1/4 cup batter per pancake and gently spread into rounds about 3 1/2 inches wide. Leave space for turning.

Cook for about 3–4 minutes, until the edges begin to set, the top loses some wet shine and the underside is golden. Turn once and cook for another 2–3 minutes, adjusting the heat lower if the surface darkens before the middle cooks. Frozen berries may extend the time.

Check one pancake by cutting into the center: it should be set, with no wet batter. Continue cooking gently if needed. Repeat with the remaining batter, lightly greasing as needed, to make about twelve small pancakes. Serve in four portions with optional toppings.