Whisk the bananas, eggs, honey, and almond milk together in a large bowl.

Add the coconut flour, baking soda, and salt.

Set aside to rest for 4-5 minutes to allow the coconut flour to soak up the batter.

Meanwhile, place the blueberries and your desired amount of maple syrup into a saucepan over low heat.

Bring to a simmer and cook for 5-8 minutes, until the blueberries have released their juices. Set aside to cool.

Heat a griddle to medium heat and coat with coconut oil.

Pour about 1/4 cup of the batter onto the griddle to make a small pancake.

Cook for 3-4 minutes until the pancake can be flipped.

Carefully flip over and cook for another 3-4 minutes until lightly browned and cooked through.

Repeat with the remaining batter.

Serve warm, drizzled with the blueberry syrup.