1/2cupfresh or frozen blueberries,or 1/3 cup fresh or frozen wild blueberries
Instructions
Place a cast iron griddle or skillet over your stove's lowest setting so it warms up while you make the batter.
Using a blender (or food processor), grind the rolled oats into oat flour.
Stir the oat flour, baking powder, and salt together in a medium-sized bowl.
Whisk the coconut milk, maple syrup, lemon juice, and vanilla together in a separate small bowl.
Stir the wet ingredients into the dry ingredient until combined. Let the batter sit for about 5 minutes, then stir in the blueberries; if the batter is too thick, add a bit more coconut milk while stirring.
Turn the heat to medium-low.If desired, brush the griddle with a bit of plant-based butter or oil so it is lightly coated. This step isn't necessary if your cast iron is well seasoned or if you're using ceramic non-stick.
Pour 1/3 cup of the batter onto the griddle to form each pancake. If necessary, use the back of the measuring cup (or spoon) to spread the batter into a disc.Cook for about 4 minutes or until the pancake is set and golden brown. Flip and cook until the second side is also golden brown. Don't rush the process – these pancakes come out better if you cook them low and slow.Repeat until all of the batter is used up.
Notes
Serve with pure maple syrup and additional berries.