Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients: In a separate bowl, mix the almond milk, egg, melted coconut oil, and vanilla extract until smooth.

Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the blueberries.

Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a little coconut oil or cooking spray if necessary.

Cook the Pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown.

Serve: Remove the pancakes from the skillet and serve warm with your choice of toppings, such as Greek yogurt, a drizzle of maple syrup, or extra blueberries.