Whisk together flour, baking powder, egg replacer, salt and nutmeg; set aside.
In separate bowl, whisk together yogurt alternative, 2 tablespoons oil, sugar, lemon juice, lemon zest and vanilla; stir into flour mixture until just combined (batter will be lumpy). Let stand for 15 minutes.
Heat large, non-stick skillet over medium heat; brush with remaining oil. Pour 1/4 cup batter per pancake into skillet, leaving space between each pancake. Add 1 tablespoon blueberries to each pancake.
Cook in batches for about 2 minutes, or until bubbles form on the surface; flip and cook for 1-2 minutes, or until golden brown and set in the center. Wipe skillet between batches. Store prepared pancakes in warm oven until ready to serve.
Serve pancakes with remaining blueberries and maple syrup.
Nutrition information per serving: 260 calories; 6 g protein; 34 g carbohydrate; 2 g dietary fiber; 11 g fat (1 g saturated fat); 0 mg cholesterol; 230 mg sodium.