• In a large mixing sift all the dry ingreedients including the buckwheat flour, baking soda, baking powder and salt. 
• 1In a separate bowl, mix together the wet ingredients - coconut milk, maple syrup, water, olive oil and lemon juice. 
• Pour the wet ingredients into the dry ingredients and mix well. 
• Heat a non-stick frying pan on medium heat. I usually brush it with a bit of olive oil for the first pancake but this is optional. To get the nice round golden pancakes, make sure you turn the heat down to low and turn the pancakes as soon as bubbles start appearing (but not too soon otherwise the pancakes will fall apart. I've found that if I leave the heat on too high the pancakes will be slightly overcooked and dark brown in colour. Also, another trick is to pour the pancake mixture from as high as possible above the pan. 

Blueberry compote

• Add the blueberries to a pan. Cook for approximately 5 minutes until the blueberries start releasing their juice. I usually use frozen blueberries and after 5 minutes they soften up.
• Mash the blueberries with a fork and continue cooking for 3 or so minutes.
• Add the chia seeds maple syrup and lemon juice. Stir well and spoon on top of your pancakes.