In a large bowl, whisk together the flour, baking powder, nutmeg, and salt.
In a food processor or blender, add the avocado, non-dairy milk, vanilla extract, and maple syrup. Blend until smooth.
Add the wet ingredients to the dry ingredients, including the eggs and melted coconut oil. Stir until fully combined.
In a large non-stick skillet over medium-low heat, pour 1/4 cup of the pancake batter into the skillet. Use the back of the measuring cup or ladle to smooth the batter into a circle. Top the batter with a few blueberries, then cook until bubbles start to form in the batter and the pancake is golden underneath, about 3-5 minutes.
Flip the pancake and cook the other side for about 2-3 minutes, or until golden. Repeat with the remaining batter
Enjoy the pancakes with butter, coconut yogurt, maple syrup, and more fresh blueberries.