Preheat the oven to 180°C (350°F).
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 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!