Sift rice flour, sugar, baking powder and salt together in a bowl. Beat in soy milk until mixture has a smooth consistency. Add beaten egg, extra virgin olive oil and blueberry, mix until just blended.
Heat a non-stick griddle to 375 F or until it is hot enough that drops of water splashed on griddle bounce and sizzle.
Lightly oil pan.
Ladle pancake mixture onto griddle to form 4 inch cakes.
Turn cakes once bottom has browned and bubbles appear on tops.
Cook cakes for an additional two minutes.
Serve pancakes with blueberries and warmed maple syrup or honey.