To get the blueberry syrup started, place blueberries and syrup in a small saucepan. Heat on medium low, stirring occasionally and breaking up the berries. Keep heated while you cook the pancakes.
For the pancakes, in a medium mixing bowl, combine the first four (dry) ingredients. Add the coconut oil and stir until combined well (see note below about coconut oil). Mix in almond milk and vanilla extract, and stir until a nice batter has formed.
To cook, heat a frying pan or hotplate on medium temperature.
Ladle pancake batter into pan, and allow to cook for 2-3 minutes on each side. Remember, you know when the side facing down is ready because you will see bubbles forming on the top of your cake. And DO NOT PAT your pancake!!
Remove pancakes from heat. Serve with a pat of dairy-free butter, drizzle the blueberry syrup on top, and grab a glass of orange juice for the side. Yum!
Notes
*About your coconut oil: Depending on when you make these, your coconut oil will be hard in the winter and liquid in the summer. I've found that you may need to add ¼ C of extra flour if the batter is too runny.