Step 1

In a large bowl, combine the dry ingredients... flour, baking powder, salt and sugar. Stir and set aside.

Step 2

In a separate bowl/pyrex dish - combine the wet ingredients... milk, egg, vanilla, and melted butter. Stir well.

Step 3

Make a well in the center of the dry ingredients, now add the wet ingredients to the dry.

Step 4

Mix, but DO NOT OVER MIX. The batter will form little bubbles and look a bit lumpy, this is OK.

Step 5

Add coconut and fresh blueberries. Gently fold into batter.

Step 6

Heat up a castiron skillet on low or low-medium heat. You can use a nonstick as well, but I prefer castiron. Once really hot, spray with Coconut Oil Spray.

Step 7

Pour a 1/4 cup of pancake batter onto the skillet.

Step 8

I cooked two at a time. Cook for 2-3 minutes or until the pancake is golden brown.

Step 9

Flip. Cook 2-3 minutes until the pancake is cooked is golden brown. Make sure it is cooked in the center.

Step 10

Place on plate. Repeat cooking process until there is no batter left. Serve immediately, top with real maple syrup, coconut, and fresh blueberries.