Place the tofu, bananas, almond milk, and lemon juice in a high-speed blender and blitz until well combined.
Add the flour and mix through, then fold in most of the blueberries (leaving some to top the pancakes later), and mix again.
Heat ⅓ of the coconut oil in a pan over a medium-low heat. Spoon in some of the pancake batter and fry the pancakes for 3-4 Minutes, then flip the pancakes over and cook for another 2-3 Minutes on the second side.
Repeat this process with the remaining pancake batter. This recipe should make approximately 6 pancakes.
Serve the pancakes drizzled with maple syrup and top with the remaining blueberries.