• In a large mixing bowl, whisk together the oat flour, baking powder, and salt. In another bowl, mix the maple syrup, almond milk, beaten egg, melted coconut oil, and vanilla extract.
• Gently fold the wet ingredients into the dry ingredients. Do this step with care. We aim for a smooth batter, but a few lumps are perfectly fi ne. Gently fold in the blueberries, distributing them evenly throughout the batter.
• Heat a non-stick pan or griddle over medium heat and brush with a little coconut oil. Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes or until golden brown and cooked through.
• Serve these golden beauties warm with a drizzle of maple syrup and a dollop of butter if you like.

Tip:

• If the batter seems too thick, add a little more almond milk to reach the desired consistency.