Put all the pancake ingredients except blueberries into a large bowl and mix until incorporated.
Add the blueberries to the pancake mixture and stir in.
Add a tablespoon of coconut oil to frying pan and heat over a medium heat.
Once the oil is hot, ladle a few tablespoons at a time of of the pancake mixture and pour into sizzling pan. Keep fire on low.
Cook until golden brown, then flip and cook until golden brown on the other side.
Serve warm with a drizzle of maple syrup and blueberries.