Whisk the flour, coconut, baking soda, baking powder and salt in a medium sized bowl. In a small bowl, whisk together the coconut water, coconut yoghurt, warm water, vanilla extract, vanilla bean and maple syrup. Add the wet ingredients to the dry ingredients and whisk well until no clumps remain. You can add more coconut water to thin it out as desired. If you are adding extra blueberries to the batter, add those in now and stir through gently.
Preheat a frying pan over low-medium heat and add some coconut oil to the pan. Pour 1/4 cup of batter, per pancake, onto the hot frying pan and quickly smooth out a circle using the back of a spoon. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden brown. Flip over and cook on the other side until golden.
Serve layered with coconut yoghurt, blueberries and maple syrup.