Add about 1 tsp of coconut oil to a non-stick skillet. Heat to medium-high.

In a bowl, mix together egg, almond milk, coconut flour, vanilla, cinnamon, and stevia.

Gently fold blueberries into the batter.

Pour batter into pan, using a spatula to scrape the sides of the bowl.

Let the pancake cook for about 2 minutes, then check to see that bottom is golden brown. You should see the edges start to bubble when it's ready to flip.

Using a spatula, carefully flip the pancake and let cook another 2 minutes.

When pancake is cooked, transfer to a plate and top with desired toppings.