There’s no better brunch than a stack of fluffy, blueberry pancakes.
This recipe is courtesy of Food Republic.
In a medium-size bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk together the eggs, milk, and unsalted butter until the egg is broken up.
Add the wet ingredients to the dry ingredients. Add the blueberries. Gently stir together to combine.
Place a large non-stick pan over a medium-high heat until the surface is hot.
Melt a teaspoonful of coconut oil in the pan, coating the whole surface.
Pour ½ cup of batter into the pan to make 1 pancake. Use the back of a wooden spoon to spread the batter into a circle.
When bubbles form in the batter, flip the pancakes with a spatula. Cook for 1 minute on the other side before removing from the heat. Repeat for the rest of the batter.