Prep the flax eggs first and place them in the fridge while you get the rest of the ingredients together.
In a large measuring cup, pour almond milk, apple cider vinegar, lemon juice and vanilla extract, mix and let it sit there while you whisk the dry ingredients together. The apple cider and lemon juice in the plant milk will give it a curdle making it a vegan buttermilk.
In a large bowl whisk together all dry ingredients: flour, baking powder, baking soda, salt, and coconut sugar.
Pour the vegan butter milk in and your flax eggs, and mix with a fork until just combined. You don't want to over mix, it's ok if there are lumps in the batter. Let it sit for 5 minutes.
Lightly dust your blueberries in some flour and mix them in with the batter.
Heat up some vegan butter on a pancake pan or any fry pan you use to make pancakes. Pour about 1/4 to 1/3 of the pancake batter on the pan and let cook until the top bubbles and the sides are golden brown. Flip and cook for another 2-5 minutes. Repeat this until you're completely through with the batter.
To make the blueberry compote drop a handful of blueberries into a fry pan with 2 tbsp water. Put this on medium heat, and as the blueberries are heating up smash them down with a spatula and release the juices. Once you see the water thicken up you can take it out and top the pancakes right away or serve it up in a small bowl.
Top pancakes with coconut whip cream, maple syrup, and blueberry compote, serve and enjoy!
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