In a large bowl, combine cornmeal, flour, 2 teaspoons baking powder and 1/4 teaspoon salt. Sift together and set aside. In a small bowl, combine nondairy milk and apple sauce. Add the wet mixture to the bowl with the dry and whisk together until a smooth batter forms.
In a medium-size saucepan, combine the frozen blueberries, maple syrup, zest of 1 lemon, juice of 1/2 lemon, and 1/2 teaspoon ground ginger. Turn the heat to medium-low and allow to simmer for about ten minutes, until the blueberries start to release their juices. Turn off the heat and allow it to sit while you cook the pancakes.
Warm a large skillet over medium-low heat. Once the skillet is hot, pour in about 1/3 cup of the batter at a time. Let it cook for about 3 minutes, until the batter begins to bubbles and the edges become firm. Flip it with a spatula and cook for another minute so that both sides are light golden brown.
Serve pancakes warm with blueberry lemon compote and vegan butter or whipped cream.