Spray a medium skillet with non-stick spray and warm over medium-low heat.
Mix the coconut flour, salt, cinnamon and baking soda together in a small bowl.
In a separate bowl, whisk together the almond milk, eggs, vanilla, yogurt, and honey.
Add wet mixture to dry ingredients and whisk until all ingredients are combined and a batter forms.
Fold in blueberries.
Scoop about ⅓ cup of batter into the pan at a time, and cook over low-medium heat for a few minutes until bubbles start to form. Carefully flip and cook on the other side. Repeat until all batter is prepared.
Serve immediately.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/the-best-coconut-flour-pancakes/