In a food processor or blender, combine the oats, banana, almond milk, flaxseed meal, vanilla extract, baking powder, stevia and pinch of salt. Pulse just until combined and mostly smooth.

Drop the batter onto a pancake griddle warmed over medium low heat, forming 2-4 pancakes depending on how large you like them. Drop 1/4 cup of the blueberries into the pancakes. Cook until the batter looks bubbly and thickened, then flip and cook on the other side.

Meanwhile, place the remaining 1/2 cup of blueberries, maple syrup, and cinnamon into a small saucepan over medium heat. Cook until it forms a thick sauce, stirring often.

Transfer the cooked pancakes onto a plate. Top with hot blueberry sauce, strawberry slices and shredded coconut. Enjoy immediately.