For the blueberry lemon sauce:

• 120g frozen (wild) blueberries
• Juice of 1 lemon
• Zest of 1/2 clean organic lemon*
• 4-5 tbsp. maple syrup

• 150g buckwheat flour
• 1 tsp. baking powder
• 2 sachets or 1 tbsp. vanilla sugar
• A pinch of ground Bourbon vanilla
• 1/4 tsp. cardamom powder
• 1/2 tsp. Ceylon cinnamon powder
• 100g unsweetened soy yoghurt
• 150ml unsweetened soy milk

Directions:

• Take the blueberries out of the freezer a few hours before or put them the night before in a bowl in the fridge and let them thaw. Blueberries that have been frozen tend to release a lot of juice when thawed, which is perfect for the sauce.
• To make the sauce, just stir all the ingredients for it together and set aside.
• For the pancakes, just mix all the ingredients in a suitable bowl with a hand blender, other blender or a whisk.
• Heat a nonstick pan on the stove on medium high heat and use a tablespoon to portion nice little amounts for little pancakes in to the pan. Fry them until golden brown. I didn’t need oil to do so, but if you don’t use a nonstick pan, you might need a little oil. Watch the pancakes closely because they tend to burn quickly.
• When ready, serve the pancakes drizzled with the blueberry lemon sauce & enjoy!