Blend all the ingredients except the blueberries, until the batter is smooth. The batter should be thick but still pourable.
Heat a tablespoon of coconut oil in a large skillet over medium low heat. When the oil is hot and shimmering (but not smoking!), pour roughly ¼-cup measures of batter into the skillet immediately sprinkle each pancake with a couple of blueberries. You should be able to cook 2 pancakes in a skillet. 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 spatula and cook until the undersides are lightly browned, for another 2 minutes.
Transfer the pancakes to a plate and add another tablespoon of coconut oil to the skillet and repeat.
Serve pancakes with unrefined raw honey or maple syrup.
Again I recommend using organic products when possible.