Place milk in a medium bowl. Add vinegar to the milk and gently mix. Set the bowl aside for the milk to sour. This process creates butter milk like consistency, but a little thinner body of liquid. I like this method better than using buttermilk, because vinegar will also tame down the baking soda.
In a smaller bowl mix flour, sugar, baking powder and baking soda.
Take sour milk and crack two eggs into it. Add vanilla, avocado oil and give it a stir.
Add dry ingredients to wet ingredients. Using a mixer whisk everything together, making sure no clumps form. Add blueberries and gently mix them in to the batter with a spoon. Let the batter rest for 3-4 minutes before cooking. The batter should be more so on a thicker side, rather than being runny. Once baking soda and baking powder activate, it will also become slightly porous. If the batter gets to thick, thin it with a tad bit of milk.
I asked you allow 3 TBSP of coconut oil to be used for cooking. You can use more or less. It is totally up to you. I like my pancakes a little crispy on the outside, so, I use a little more oil in the process. Heat a large skillet on MEDIUM and melt the coconut oil. You will turn the heat down slightly during the process. It is important to do so, otherwise the inside of the pancakes may not cook through and the outside will burn.
Using a large spoon place portions of pancake batter in the skillet. Spread the batter out a little so that you do not end up with too think of a pancake. You want the inside of the pancakes to cook through too. Cover the lid of the skillet and let the pancakes cook for about 2 minutes or until golden.
Line a plate with a paper towel to catch excess oil from under the pancakes. Flip the pancakes to the other side once the desired color is reached. Once flipped, do not cover the pancakes. The blueberries will burst under pressure and the oil will burn. Let the pancakes cook until the desired color reached, for about 2 more minutes.