In a medium saucepan, combined the 2 cups blueberries, water, and maple syrup, stir over medium heat and bring to a boil, lower the heat and mash the blueberries a bit, simmer for 5-10 minutes until mixture thickens, set aside.

Make sure all your wet ingredients are as close to room temp as possible (including the melted coconut oil) to ensure they blend evenly.

Combine all dry ingredients in a mixing bowl and set aside.

In a bowl or very large measuring up, whisk together the eggs, maple or honey, almond milk, vanilla, and lastly the coconut oil, blending with a whisk or electric hand mixer until smooth.

Slowly pour the dry ingredients into the wet and mix well until smooth, with a whisk or electric mixer.

Heat a large griddle or non stick pan over medium heat** and grease with coconut oil. Pour or ladle small amounts of pancake batter onto the griddle, then sprinkle a few blueberries over each one. Wait until edges are dry and bubbles form on the surface of the pancakes, then flip each one.

Repeat until all the batter is used up - this recipe made 10 pancakes for me, about 4-5 servings. Serve topped with the maple blueberry compote and enjoy!