¼ cup (25g) blueberries + a drizzle of maple syrup + tiny pinch of salt
In a small food processor, puree the banana with the almond milk and vanilla. (or mash it really well by hand - you want it pretty liquified).
In a separate medium sized bowl, mix together the dry ingredients. Pour the banana/milk mixture into the dry ingredients and stir until just combined. Gently stir in the blueberries.
Heat a few teaspoons of coconut oil in a large skillet over medium heat. Using a ¼ cup measuring cup, scoop the pancake batter into the pan. Flip when bubbles form in the batter (about 1 minute). Let the second side cook for about 60 seconds and remove from heat.
For the blueberry topping, place blueberries in a small bowl with a little bit of maple syrup. Microwave for 20-30 seconds or until they burst a little.
Serve pancakes warm with blueberry sauce and maple syrup.
A note about flours: I originally used a 50/50 mix of Bobs Red Mill's gluten free flour flour and millet flour, but these also work with 50/50 mix of all-purpose and whole wheat flours
Recipe by Love and Lemons at https://www.loveandlemons.com/blueberry-banana-pancakes/