In a large bowl add both flours, salt, baking powder and vanilla and mix well. Make a hole in the middle of the mixture and add the eggs, milk, coconut oil and maple syrup.
Mix well using a whisk, being careful not to overmix. This is important to make the pancakes fluffy. Lastly, fold in the blueberries.
Place a small nonstick frying pan on a medium heat and add 1 teaspoon of coconut oil. Use a tissue to oil the pan entirely. Add a ladle of the pancakes mixture to the hot frying pan and after a few minutes use a spatula to remove the edges gently. Once you can see the other side is looking golden brown, flip the pancake for another couple of minutes.
Remove the pancake from the pan and repeat this until the batter is finished remembering to lightly oil the pan after each use. You can also add some sliced bananas on the top of each pancake once the batter is in the pan.
Serve the pancakes with maple syrup fresh berries and a dollop of greek yogurt.
Makfa Wheat Flour 
Makfa Buck Wheat 
Dr. Oetker Vanilla Extract With Seed 
Himalayan Pink Salt 
Foster Clarks Baking Powder 
Virgin Coconut Oil 
Maple Joe Absolutely Pure Maple Syrup 
Nadec Uht Long Life Skimmed Milk 
Saha Eggs Large White 
Blueberry Argentina 
Banana Estrella Philippines 
Nada Greek Yoghurt Plain 
Strawberry Usa 
Mint UAE 
