Blueberry Coconut Pancakes | Josh Cellars

Ingredients

• 1 1/4 cups all-purpose flour
• ½ cup coconut flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 large egg
• 1 ½ cups whole milk
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 cup fresh blueberries plus extra for topping
• Maple syrup, for topping
• Unsweetened coconut flakes, for topping
• Oil or butter for frying