Ingredients (Prep time 15 minutes; cook time 20 minutes)

1 cup sprouted almond milk

2 tablespoons agave nectar

2 large eggs

1½ tablespoons melted coconut oil

½ teaspoon vanilla

1¾ cup freshly ground sprouted oat grout flour (or regular oat flour)

1 teaspoon baking powder

¼ teaspoon salt

1 cup blueberries

Extra coconut oil for greasing frying pan.

Begin by warming frying pan on low heat and add a little coconut oil. Add all liquid  ingredients, except coconut oil, to blender and pulse three or fours times. Add melted coconut and pulse again twice. 

Combine dry ingredients in a mixing bowl and then pour the liquid ingredients in. Mix until all flour is incorporated. Batter will be very runny–do not add more flour! Allow batter to sit and oat flour will thicken over the course of 10 minutes. Add blueberries. 

Turn the heat up to a medium low and when batter is pancake consistency (a little thicker than runny) spoon enough into the frying pan for a medium sized pancake. Oat pancakes may bubble in the center when done, but most of the time they do not. Watch the edges to know when to flip. Edges will look rubbery. 

Repeat for all of the batter. Serve with raw almond milk, maple syrup, or agave nectar!