To make the blueberry syrup. In a medium saucepan over medium heat, combine water, bluerries, maple syrup and lemon juice. Bring to a boil then lower the heat and simmer for 5-10 minutes until mixture reduces and thickens.
While thickening, make the pancakes. In a small bowl, combine the coconut flour and baking soda and set aside. In a large bowl, whisk together the melted coconut oil,eggs, maple syrup, banana dairy free milk, sea salt and ground cinnamon, Add the dry ingredients to the wet ingredients and mix well. Mixture will be very thick.
Over low heat in a large nonstick skillet, melt 1-2 teaspoons of coconut oil. Pour ¼ cup batter into the pan and use a spatula to spread it out a bit if needed. Cook for 2 minutes on one side until edges and tops are bubbling then carefully flip (you may need two spatulas) to cook for another 2 minutes on the other. Side. Repeat until all batter is gone.
Serve with blueberry syrup.