In a small bowl or measuring cup, mix the soy milk and vinegar. Let sit for 5 minutes to curdle. Meanwhile, grate the apples.
Add the flax "egg", melted butter, and grated apples into curdled soy milk.
Add the dry ingredients, and give it a good whisk until the batter is fairly thin and smooth, with no big lumps. Stir to combine well but don't overmix.
Warm up your griddle or cast-iron pan. When it’s hot, rub some margarine over it and scoop dollops of batter onto the griddle. Wait until the top is bubbly and the edges are dry, then flip them over with a flapjack and cook on the other side (this side usually takes less time). Keep the first batch warm and covered in the oven while you’re cooking the rest.
While the pancakes are cooking, make the blueberry sauce. Put the blueberries in a small pot over medium heat. Stirring occasionally, let the blueberries melt and turn into a saucy mixture.
When it starts to boil, mix the cornstarch and water in a small bowl to dissolve it, then stir it into the blueberries. Simmer and stir until it’s as thick as you like.
Serve the pancakes with the blueberry sauce, and add some Canadian maple syrup if you like!