Coconut Blueberry Pancakes

• 1 cup flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup coconut milk (contents of the can will settle, so pour the whole thing into a large cup or small bowl, whisk with a fork to recombine, and then measure out 1 cup)
• 1 tablespoon coconut oil
• 1 egg, beaten
• shredded coconut (I used unsweetened; the batter isn't sweet, but the blueberries and maple syrup take care of that for me sufficiently!)
• fresh blueberries
• maple syrup, for serving

1. Whisk the dry ingredients (flour through salt) together in a large bowl. Mix the wet ones (coconut milk through egg) in a separate bowl, then add wet to dry and mix well to combine.
2. Drop 1/4 cup worth of batter at a time onto a heated, greased pan. After letting the pancake cook for about a minute, sprinkle with a bunch of blueberries and shredded coconut, pressing toppings in slightly. Don't be shy with this-just cover the whole dang thing.
3. Wait until the batter around the blueby-coconutty mosaic has bubbled and popped before flipping, about 2 to 3 minutes. Allow to cook on the reverse side an additional 1 to 2 minutes. Move to a plate (your plate! you will eat this!) and continue with the remaining batter.

flour, sugar, baking powder, baking soda, salt, coconut milk, coconut oil, egg, coconut, fresh blueberries, maple syrup

Taken from food52.com/recipes/38735-coconut-blueberry-pancakes (may not work)