Add all the ingredients to the blender except the blueberries, and blend until very smooth. The batter should be thick but still pourable.

Heat a couple teaspoons of coconut oil in a large nonstick skillet over medium heat. When the oil is hot and shimmering (but not smoking!), ladle roughly ¼-cup measures of batter into the skillet (if necessary, use a spatula to help spread the pancakes into a nice round shape), and immediately sprinkle each pancake with a few blueberries. (I recommend cooking 2-3 pancakes at a time so you don’t crowd the pan.) Cook until you see small bubbles appear on the top of the surface of each pancake, about 1 minute. Carefully flip the pancakes with a thin spatula and cook until the undersides are lightly browned, another minute or so.

Transfer the pancakes to a plate, add a little more oil to the skillet, and repeat the cooking process with the remaining batter.

Serve pancakes warm with maple syrup or toppings of your choice!