Mix together dry ingredients: Whole wheat flour, quick cook oats, salt, baking powder, cinnamon and shredded coconut in a large bowl.
If using canned coconut cream: Open the cream and separate out the cream from the coconut milk. Typically, the cream will be at the top of the can and the milk will have settled through to the bottom. Carefully dip the cream off into a separate bowl. Keep the liquid as you will use both parts.
If using canned coconut milk: Skip this step.
In a medium sized bowl beat the eggs and add maple syrup.
If using canned coconut cream: Add in the liquid from the can (usually there is approx 1/2 cup liquid) and add in 1/2 cup of the thick cream. Place the leftover cream in the freezer.
If using canned coconut milk: Simply mix in 1 cup of coconut milk.
Mix the coconut/egg mixture together with the dry ingredients. Add your blueberries (or other mix-in you chose.)
Heat griddle or skillet on medium heat and grease with coconut oil.
Using a 1/3 cup measuring cup, pour the batter onto the skillet leaving about 2 inches between each pancake. After a few minutes or when small bubbles form, flip pancakes. Cook until golden brown on both sides.
To Make Coconut Whipped Cream for Topping: If you used canned coconut cream, remove the remainder of the cream from your fridge and beat together with an electric mixer on high until light and fluffy. Use as topping for pancakes.
Recipe makes approximately 9 pancakes.
Nutrition (per pancake): CALORIES: 138, PROTEIN: 3.8g, CARBS: 17g, FAT: 6g