These pancakes aren't your typical diner pancakes since they are vegan, gluten free, lightly sweetened, and crispy from the addition of cornmeal. They are, what I imagine, a Southern grandma makes on a Sunday morning. The blueberry sauce is simple, quick, and pairs well with the corn-flavour of the pancakes. I added 2 tablespoons of maple syrup to the sauce but if you want it sweeter, add more to taste. I used frozen blueberries for this recipe and if you are using fresh ones, you may have to add an extra splash of water to the sauce. Frozen berries release more liquid when cooked. This recipe serves 10- 5" pancakes and 3/4 cup of blueberry sauce.