Mix well the dry ingredients in a small bowl with a whisk or fork. In a separate large bowl mash the banana, add the wet ingredients, and stir well. Add the dry ingredients and mix until well blended.
Heat a nonstick pan or griddle to medium high. A drop of water should sizzle. Pour the size that you like and cook until bubbles form and light brown on bottom when slightly lifted. Scatter blueberries around on the pancakes if desired. Turn over and cook another few minutes.
Serve with fresh berries on top, and/or maple syrup or heated fruit jam. May also serve with nut yogurt sweetened with date paste.