Mix all the ingredients in a high speed blender, except the baking soda and vinegar.
Once mixed, add the baking soda and pour the apple cider vinegar over the baking soda.
It should start foaming a little, this is a good thing! It helps to make the pancakes a bit more fluffy.
After mixing for another minute, pop the batter into the fridge for about 10 minutes.
In the meantime, heat up a skillet on high temperature.
Add a little coconut oil and pour about 1 heaped soup spoon into the skillet.
Reduce heat to medium-high and add a few blueberries.
Add a little more batter to cover up the blueberries and wait until you see bubbles appear in the batter.
This can take 1-2 minutes.
Once one side of the pancakes is crispy, turn up the heat to high temperature once again and flip the pancake.
Bake for another 30 seconds – 1 minute until dry and crispy on both sides.
Repeat until all batter is used.
Top off with (homemade) jam, extra berries and / or banana.
Store in an airtight container up till 2 days.