In a bowl, whisk together the egg, almond butter, and almond milk until the mixture is smooth.

Stir in the maple syrup and baking powder until fully combined.

Warm a pan over medium heat and add the coconut oil.

Scoop the batter into the pan in loose ¼-cup portions to form small pancakes.

Sprinkle blueberries over each pancake and cook for 3 to 5 minutes per side, or until golden and cooked through.

Repeat with the remaining batter, adding more oil as needed.

Transfer the pancakes to plates and serve.