Wheat Pancakes With Coconut And Blueberries

• 3/4 cups Whole Wheat Flour
• 1/4 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 2 Tablespoons Sugar
• 2 Tablespoons Canola Oil
• 1 cup Buttermilk
• 1 whole Egg
• 1/4 teaspoons Vanilla Extract
• 2 Tablespoons Sweetened, Flaked Coconut
• 1/2 cups Fresh Blueberries

1. In a large bowl, whisk together the dry ingredients.
2. In a small bowl, whisk together the canola oil, buttermilk, egg, and vanilla extract. Add to the dry ingredients and stir until just combined. Fold in the coconut and blueberries.
3. Cook pancakes on a griddle heated to 300u0b0F (or in a nonstick skillet over medium heat), 4 minutes per side.

whole wheat flour, allpurpose, baking powder, baking soda, salt, sugar, canola oil, buttermilk, egg, vanilla, fresh blueberries

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/wheat-pancakes-with-coconut-and-blueberries/ (may not work)