Preheat oven to 200 degrees F.
In a medium bowl, combine the wheat flour, cornmeal, baking powder, salt, vegan sugar and baking soda; mix well to combine. Make a well in the center of dry mixture; add soy milk and water. Mix with a fork just until moistened (overmixing will not allow pancakes to be fluffy). Gently fold in blueberries. Let batter stand undisturbed for 5 minutes while you preheat the griddle.
Heat griddle or large frying pan over medium heat; grease lightly with canola oil. Use a scan't 1/4 cup of batter for each pancake. Turn when edges begin to look dry and bubbles form on the top; cook for 1/2 additional minutes. Keep pancakes warm in oven while you cook the rest. These are great with just margarine and maple syrup, but what I usually do is use margarine and brown vegan sugar...the sugar melts on top of the pancakes and is almost like caramel!