Heat the oil in a small pot then add the blueberries and the vanilla extract. Cook until they release their juices, about 5 minutes. (If the fruit doesn't release liquid you can add a couple of tablespoons of water or almond milk.) Mix in the cornstarch and stir until well combined. Turn the heat off, cover and set aside.

In a small bowl, break up the peeled banana and mash with a fork. Mash until smooth but still has some lumps. (see video). Set aside. In a separate bowl whisk the eggs with the salt until well combined. Then add in coconut flour and mix until there are no lumps. Next mix in the mashed banana until well combined then mix in the baking powder.

Over medium heat, warm a large nonstick pan then add the coconut oil once hot. I used a quarter cup measuring cup to make my pancakes. You can do the same or use an 1/8 cup or just make one extra large pancake, your choice. Cook the pancakes for 5 minutes before flipping over and cooking another 2 minutes. Repeat until all of the batter has been used up.

Stack or lay the pancakes on a plate then pour the blueberry sauce over them. Drizzle with as much date syrup as desired and serve right away. Enjoy!