1 tablespoon virgin coconut oil, melted and cooled
1 teaspoon vanilla extract
Instructions
In a small saucepan, place the berries and maple syrup and bring to a simmer over medium-low heat. Simmer until the blueberries pop, about 3 minutes. Keep warm.
In a medium bowl, whisk together the almond milk and yogurt. Add the oats and mix well. Let stand for 15 minutes. Meanwhile, in a large bowl, combine the flours, baking powder, baking soda, cinnamon, and salt.
Crack the eggs into a small bowl and lightly whisk them. Add the agave syrup, oil, and vanilla and whisk to combine. Pour this mixture into the oats mixture. Pour the egg mixture into the flour mixture and use a wooden spoon to stir together just enough to combine. Be careful not to overmix,; some lumps are fine.
Preheat the oven to 175 degrees. Place a cast-iron griddle or large skillet over medium heat and melt about 1 teaspoon oil. The pan is ready when a few droplets of water dropped on the surface jump and spit. Spoon a heaping tablespoon or batter onto the griddle for each pancake. Cook for 1 1/2 to 2 minutes, until tiny bubbles appear on the surface of the pancake and few of them burst. Flp and cook until browned.
Originally Submitted
2/26/2011
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