Well, they actually turned out more golden-brown and greenish, but quite yummy.
Here are my measurements and techniques:
Mix together one cup unbleached flour, one teaspoon baking powder, 1/4 teaspoon baking soda, and a few dashes salt. Then measure out a heaping half cup of fresh blueberries, pour into a separate bowl, and squoosh with a rubber spatula until there are no more whole berries. Add the blueberry guts to your dry mixture, and add 1/2 cup nondairy milk. Stir up with your fork until smooth. If it seems too thick, which it was for me, add up to 1/2 cup more milk. Then break up about 1/4 cup pecans with your hands and add those. I also threw in a bit of stevia.
So like heat up and grease your skillet of choice. I used this nonstick thingie that goes over two burners. It's pretty sweet. Pour out a blob of batter, whatever looks to you like a good amount, and use your fork to help spread it around a little so it'll be thin enough to cook properly. Flip when the batter gets bubbly. I got about 8-9 pancakes out of the recipe.
While they cook, make your topping. For one three-pancake serving, smoosh up (yes, lots of smooshing here) a chunk of brown sugar, a slightly smaller chunk of Earth Balance, and a few dashes of cinnamon. As soon as the cakes are hot off the griddle, spread the topping between the layers and top with another plate so the heat is trapped in and melty goodness can transpire. If you were to add enough sweetener to the batter, you wouldn't need any sort of topping or syrup, just grab a couple and eat all neanderthal-like.
They might not be the prettiest pancakes, but dammit, they taste good.