Whisk wholemeal flour, plain flour, baking powder, poppy seeds and salt together in a bowl.
Beat eggs in a large bowl. Add milk, bananas, coconut oil, honey and vanilla extract; whisk together. Pour in flour mixture and stir until just combined.
Preheat a lightly oiled flat griddle or non-stick pan on medium-low heat. Pour pancake batter, one ladle at a time, onto the prepared pan; sprinkle a few blueberries on each pancake if using. Cook until bubbles start to appear and edges are dry, about 3 minutes. Flip and cook until other side is browned, about 2 minutes.