Combine the milk and vinegar and set aside.
In another bowl, whisk all the dry ingredients together. Add the egg, milk/vinegar mixture, vanilla and melted coconut oil and stir until just combined - careful not to over mix anything.
Heat a nonstick skillet over medium heat. Melt an additional tablespoon of the coconut oil in the pan and swirl to coat. Pour 1/3 cup of pancake batter into the skillet. Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to turn golden brown. Flip and cook for another 1-2 minutes until the pancakes are cooked through. Serve with butter and maple syrup.