Using a food processor, blend the coconut flour, eggs, almond meal, baking powder and banana and milk until smooth. Empty mix into a bowl and add in the blueberries

Heat a teaspoon at a time of the coconut oil in a non-stick fry pan. Measure out 1/4 cups of the batter into the pan. Cook on low to medium heat

Cook 2 minutes on each side

Serve little stacks of pancakes with a good spoonful of yogurt and a drizzle of honey