Even without the toppings, this coconut milk pancake base is becoming my new go-to; it's creamy, fluffy, subtly tropical, and the leftover coconut milk in the can can be saved from breakfast until piña colada-o'clock. —Kendra Vaculin
about 1 dozen pancakes
coconut milk (contents of the can will settle, so pour the whole thing into a large cup or small bowl, whisk with a fork to recombine, and then measure out 1 cup)
shredded coconut (I used unsweetened; the batter isn’t sweet, but the blueberries and maple syrup take care of that for me sufficiently!)
Whisk the dry ingredients (flour through salt) together in a large bowl. Mix the wet ones (coconut milk through egg) in a separate bowl, then add wet to dry and mix well to combine.
Drop 1/4 cup worth of batter at a time onto a heated, greased pan. After letting the pancake cook for about a minute, sprinkle with a bunch of blueberries and shredded coconut, pressing toppings in slightly. Don't be shy with this—just cover the whole dang thing.
Wait until the batter around the blueby-coconutty mosaic has bubbled and popped before flipping, about 2 to 3 minutes. Allow to cook on the reverse side an additional 1 to 2 minutes. Move to a plate (your plate! you will eat this!) and continue with the remaining batter.