Coconut Pancakes because Homework

I realised when having a scan through my blog, (yes, I have reached that status where I'm great enough to gain pleasure from reading one's own work) I realised I lack recipes for breakfast. There is a simple reason for this; I rarely indulge myself in the meal.
I know, I know, such a statement would make health-foodies wince (although, this breakfast probably wouldn't make them so proud either), but I'm such a lazy bugger I wake up about 10 minutes before I leave the house, so don't have the time. However, at weekends, especially ones filled with lonely homework, I do make myself a little light something. You know, like pancakes with butter and syrup.
This morning, my choice was this tropical pancake recipe, which was taught in part to me as by an absent youtuber called 'The Tofu Guru'. I'm unfortunately very inept at making pancakes, and many mornings of making the golden beauties just evoke memories of washing-up and smoked out kitchens and, like this morning, feeling disloyal to Britain and cooking the thick American version rather than what I usually prefer- the British crepe-like version. I suppose you could call them drop scones. Whatever, the humiliating reason for cooking this version is I cannot successfully cook a crepe one. Ever.
The blueberry syrup that accompanies can be left cold and used as a soft-set jam. Sugar is vital during homework-days, after all.
1)This is an odd order to do things, but it's easier to do batter this way, trust me. Whisk an egg with 125ml runny coconut milk, and a bit of cheat's coconut flavouring (just a small few drops) and then whisk in, gradually 150g plain flour, 1 tsp baking powder and 2 tbsp caster sugar until you have a smooth batter. Leave that to stand for however long you want to, whilst you prepare the toppings.
2)Mix some dessicated coconut with a little caster sugar, and toast it in a dry pan vigilantly until it's browned and crisp, but it can burn very easily.
3)Mix about 500g blueberries with 2 tbsp maple syrup until they burst and bubble up. Then counter the cloying sweetness with a sharp hit of half a lemon's juice.
4)Melt 2 tbsp butter in the pan you plan to cook the pancakes in, and stir it into the batter, leaving a bit in the pan as grease. Cook ladels of pancake batter in the pan until puffy and golden, then serve with the syrup and toasted coconut.

To make these normal pancakes, replace the coconut milk with ordinary full fat milk, omit the coconut flavouring and eat with crispy bacon and maple syrup, chocolate pressed onto the cakes as they cook- whatever you want.