Blueberry Coconut Pancakes

These delightful blueberry coconut pancakes are a perfect breakfast treat for toddlers. Fluffy and sweet, they combine the juicy burst of blueberries with the creamy richness of coconut milk, creating a soft texture that's easy for little ones to enjoy. Made with wholesome ingredients, they are both nutritious and appealing to young palates.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 cup coconut milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• 2 tablespoons shredded coconut
• Butter or coconut oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In another bowl, combine the coconut milk, egg, and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries and shredded coconut.
4. Heat a skillet or griddle over medium heat and add a small amount of butter or coconut oil.
5. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
6. Serve warm with additional blueberries or a drizzle of maple syrup if desired.