In small mixing bowl, whisk together flax seed with 1/4 cup almond milk. Set to the side.
In a large mixing bowl, sift together the flour with the baking powder and salt. Add in blueberries and toss to coat blueberries with flour.
To flax mixture, add in remaining almond milk, vinegar, melted coconut oil, maple syrup and vanilla extract. Whisk well.
Add the wet ingredients to flour mixture and gently mix until just combined.
Pre-heat a nonstick skillet or griddle over medium-high heat. Grease pan with coconut oil.
Drop pancake batter onto heated skillet by 1/4 cup measurements. Let pancakes cook for 2-4 minutes or until bubbles start to form on top of pancake. Flip and cook for an additional 2-3 minutes, or until bottom is browned.