In a small mixing bowl, whisk together flour, baking powder, coconut sugar, and salt.
In a separate bowl, whisk together coconut oil, eggs, Greek yogurt, milk. and vanilla. Gradually add the flour mixture into the yogurt mix. Gently stir until just combined, a few lumps will be remaining. Fold in 1/2 cup blueberries.
Lightly spray griddle or nonstick skillet with nonstick spray and turn to medium heat. Once hot, pour approximately 1/4 cup batter onto skillet or griddle. When edges of pancakes begin to look dry and bubbles in the center, flip over. Cook until the second side is golden, about 1-2 minutes. Repeat with the remaining batter.
Serve sprinkled with remaining blueberries and drizzle with honey or maple syrup.