To make vegan buttermilk add 1 tablespoon of apple cider vinegar in to a measuring cup and fill to a cup with soy or almond milk. Pour mixture in to a small bowl. Repeat the process with a ½ tablespoon of vinegar filling to a half-cup measure with milk. Set the 1 ½ cups of buttermilk aside for 10 minutes.
To make the pancakes, sift together the dry ingredients in a large bowl.
In a separate bowl, whisk together the buttermilk, melted butter and flax egg.
Add the wet mix to the dry and stir until just combined. Lumps are fine.
Heat a large pan on medium heat and grease lightly with butter. Spoon a few tablespoons of batter on to the pan to make pancake rounds and cook until bubbles appear on the top and the sides lift.
Flip and cook for another 2 - 3 minutes.
Repeat with remaining batter, keeping the pancakes warm in a warm oven.
To make the mandarins, place the water and coconut sugar in a small pan and heat to a simmer. Add the mandarins and continue on the heat until the syrup thickens. Remove from heat.
To serve, place 2 - 3 pancakes on each plate, spoon over mandarins and glaze, scatter with blueberries and serve with a good dollop of coconut yoghurt.