Sieve the flour and baking powder into a bowl and make a well in the center.
Whisk the egg yolks and milk into the flour well to create a smooth batter.
Whisk the egg whites with a pinch of salt in a separate clean bowl until stiff peaks form.
Gently fold the stiff egg whites into the prepared batter.
Heat a heavy non-stick pan over medium heat and brush with vegetable oil.
Pour 30ml of batter into the pan and cook for one minute.
Add a handful of blueberries and cook for one additional minute.
Flip the pancake and cook for one minute or until golden-brown.
Repeat with remaining ingredients and serve immediately.