In a large bowl, whisk together buckwheat and rice flour, flaxseed meal, salt, baking powder, baking soda and egg substitute.

In a different, medium bowl, whisk together apple sauce, maple syrup, water and oil. Pour mixture into the bowl of dry ingredients and mix together. Gently fold in blueberries.

Heat a lightly greased large cast iron or non-stick pan at a medium heat.

Use a 1/4 cup measure to pour pancake batter into the pan. Depending on the size of your pan, you can fit 2-4 pancakes at a time.

When bubbles form throughout the pancake, and the edges are slightly dry, flip the pancake over to brown the other side (approximately 2-3 minutes per side).

Serve with sliced banana, maple syrup and enjoy!