Use a spatula to mix together the coconut oil and honey. Slowly add the eggs to this mixture. Add coconut milk and vanilla. Then add the coconut flour. Finally, add the cream of tartar, baking soda and sea salt. Gently mix together.
Heat a large pan with butter or ghee. Use a spoon to dollop mixture onto the hot pan. Cook until mixture has bonded together and edges are brown, flipping once.
For the Compote:
Add blueberries, honey and water to a hot pan. Sautee for about 5 minutes, using spatula to help breakdown the blueberries.