Separate the eggs, put the egg whites in a clean mixing bowl and mix the egg yolks and the milk in another large mixing bowl with a whisk.
Add the buckwheat flour and baking powder to the egg yolks and stir to form a smooth batter.
Scrub the lime and zest the peel. Add the lime zest with a pinch of salt, the vanilla sugar and cinnamon.
Whip the egg whites with the mixer until stiff. Spoon the egg whites as lightly as possible through the batter. Add the blueberries and stir.
Heat some coconut oil in a frying pan with non-stick coating. Pour or ladle some batter in the pan and fry the pancakes on both sides until golden brown.
