all purpose flour
of whole wheat flour
sweetened shredded coconut
I used a toasted coconut and almond milk blend from Califia Farms
handfuls of blueberries
In a bowl, lightly mix all the dry ingredients (the first seven in the ingredient list).
Mix all the wet ingredients in another bowl.
Add the wet ingredients into the dry and mix until properly incorporated.
Finally, gently fold the blueberries into the batter.
Pour a medium sized dollop of batter on to a heated, greased pan. I normally use my 1/2 cup measure and since I prefer thinner pancakes, I spread the batter around a little by tilting the pan.
Once bubbles appear on the pancake, flip it and let it go for another minute or two until underside is cooked and the pancake is golden brown.
Serve warm with more berries and maple syrup.