Line a baking tray with parchment paper.
Melt the coconut oil in a frying pan over low heat then set aside to cool.
Beat the eggs with water, syrup, vanilla, lemon juice, zest, and salt until fluffy.
Sift in the coconut flour and bicarbonate of soda and whisk until smooth.
Whisk in the melted oil and let the batter rest for 5 minutes.
Grease the pan with remaining oil and heat until smoking.
Add 30ml of batter to the pan and swirl to cover the surface.
Fry for 2 minutes on the first side and 1 minute on the second side.
Keep cooked pancakes warm in the oven while finishing the rest.
Fill each pancake with yoghurt and blueberries then roll up to serve.