Add all the dry ingredients to a mixing bowl and mix until there are no lumps. Add all the milk and oil then mix until smooth and combined. The batter should be thick but pourable (like a typical pancake batter). Fold in 1 punnet of blueberries.
Pour the pancake batter into a well-seasoned cast iron pan (mine was 28 cm / 11 inches wide) or oven-safe casserole dish.
Bake the pancake for 20 minutes or until a skewer can be inserted into the middle and it comes out clean.
Top the pancake with coconut yoghurt and remaining blueberries. Serve immediately!
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!