2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (13.5-ounce) can coconut milk
1/4 cup coconut oil
1 cup blueberries, rinsed
oil for the pan
1. In a medium-size bow, mix together flour, baking powder, baking soda, and salt. Add coconut milk and oil, mixing until combined. Carefully fold in blueberries.
2. Spray a small frying pan with oil and preheat over medium-low heat. Pour approximately 1/4 cup batter into the pan and spread into a 5″ circle. Cook for 1 to 2 minutes, or until the bottom is lightly browned. Flip over and cook an additional 1 minute or so on the other side. Once the pancake is golden brown, remove from pan and place on a plate. Repeat with remainder of batter until all has been used.
Half & Half Pancakes: prepare as above except use 1 cup all-purpose flour + 1 cup whole wheat flour.
Source of recipe: I came up with this recipe because I've found that coconut milk makes nice, moist quick breads. So why not combine blueberries and coconut? The result is light, fluffy, melt-in-your-mouth pancakes.