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Whisk the bananas, eggs, honey, and almond milk together in a large bowl.
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Add the coconut flour, baking soda, and salt.
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Set aside to rest for 4-5 minutes to allow the coconut flour to soak up the batter.
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Meanwhile, place the blueberries and your desired amount of maple syrup into a saucepan over low heat.
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Bring to a simmer and cook for 5-8 minutes, until the blueberries have released their juices. Set aside to cool.
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Heat a griddle to medium heat and coat with coconut oil.
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Pour about 1/4 cup of the batter onto the griddle to make a small pancake.
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Cook for 3-4 minutes until the pancake can be flipped.
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Carefully flip over and cook for another 3-4 minutes until lightly browned and cooked through.
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Repeat with the remaining batter.
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Serve warm, drizzled with the blueberry syrup.