In a food processor or Nutribullet, grind 1 tbsp coconut flakes into a fine powder. Mix with Greek yogurt and 1/8 tsp almond extract. Set aside.
In a food processor or Nutribullet, grind the oats and 1 tbsp coconut flakes into a fine powder.
Mix all pancake ingredients except blueberries until smooth, then fold in blueberries.
Heat a griddle or large non-stick pan over medium-low heat. Drop pancake batter onto griddle and cook until the top starts to bubble, then flip and cook the other side.
Layer pancakes with yogurt topping and serve.
If toasting coconut for topping, set oven to broil and spread coconut in a single layer on a baking sheet. Broil for about 1 1/2 minutes or until edges of coconut begins to brown.