For the pancakes, mix flour, baking powder, walnuts and salt in a bowl. In a second bowl, whisk eggs and milk, stir in sugar. Add flour mixture to egg-milk mixture and mix quickly until smooth, about 30 minutes to swell. Heat vegetable cream in batches in a non-stick pan. Pour in 4 portions of batter at a time, top with blueberries and press into batter. Bake the pancakes until crisp and golden brown on both sides. Bake a total of 16 small pancakes and keep them warm in the meantime in the preheated oven at 100°C. Drizzle the finished pancakes with maple syrup and serve.
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