Mix the chia seeds and water together and set aside for the 'egg' to gel.
In a large measuring cup or mixing bowl, whisk together the flour, sugar, hemp hearts, baking powder, and salt.
Add the 'egg', dairy-free milk and oil, Mix well.
Lightly butter a frying pan/skillet/griddle and heat to medium-high heat.
Pour ¼ cup blueberry batter into the pan. I have a pan (not a griddle) so I do one at a time. You can do two or three at a time if you have a larger griddle.
Sprinkle a few blueberries around on top of the batter in the pan. The reason I don't mix the blueberries into the batter is so that they stay firmer and don't turn the batter blue.
Cook about 3 minutes until the bottom is golden and the batter top shows little bubbles.
Turn the pancake over and cook another few minutes.
They can be put on a baking sheet to reheat if needed.
Serve with your favorite syrup.