Prepare Coco Dreamcrème and set in fridge until serving time. Beat eggs in a large mixing bowl with a whisk. Add everything in order, beating as you go to make a smooth batter, gently stirring in blueberries last. Heat a non-stick frypan to quite hot, greasing with rice bran oil. Drop cup portions of mixture into hot pan allowing 8 or so blueberries per pancake. Turn heat down to medium and cook about 2 minutes on each side turning gently. Keep warm.
COCO DREAMCRÈME: Blend altogether until smooth. Serve immediately or refrigerate until needed. Thickens to the consistency of heavy double cream and is perfect for cream layers in cakes, with brownies, pudding, healthy muffins, scones, toast or eating as is.