Stir the orange juice, orange zest, and half of the maple syrup together. Set aside for later.
Mix the flour and salt together in a bowl. Add the eggs, banana puree, remaining maple syrup, yoghurt, chia seeds and soy milk, whisk together until everything is combined.
Heat a nonstick pan over a medium heat, grease the pan and pour about 1/4 cup of batter to make each pancake. Cook for 3-4 minutes, when the batter forms bubbles on the top, flip the pancakes over and cook for another 2-3 minutes until cooked through.
Gently mix the blueberries with the sauce.
Plate up the pancakes and top with berries and sauce.