Multigrain Pancakes With Berry-Maple Syrup

Instructions

• 1

  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.
• 2

  In a medium bowl, whisk together the almond milk and yogurt. Add the oats and mix well. Let stand for at least 15 minutes.
• 3

  Meanwhile, in a large bowl, combine the flours, baking powder, baking soda, cinnamon, and salt.
• 4

  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..
• 5

  Pour the egg mixture into the flour mixture and use a wooden spoon or rubber spatula to stir together just enough to combine. Be careful not to overmix; some lumps are fine.
• 6

  Preheat the oven to 175°F.
• 7

  Place a cast-iron griddle or large skillet over medium heat and melt about 1 teaspoon coconut oil. The pan is ready when a few droplets of water dropped on the surface jump and spit. If the water steams slowly, the pan is too cold, and if the water boils and evaporates immediately, the pan is too hot.
• 8

  Spoon a heaping tablespoon of batter onto the griddle for each pancake. Cook 11/2 to 2 minutes, until tiny bubbles appear on the surface of the pancake and a few of them burst. Flip the pancakes and cook until browned, 11/2 to 2 minutes. Place the cooked pancakes directly on a rack in the oven to keep warm. Repeat until all of the batter is cooked, using another teaspoon of coconut oil to regrease the griddle, if necessary.
• 9

  Place 3 pancakes on each of six plates. Spoon the berries and syrup on top, dividing evenly among the plates. Serve. Makes 18 small pancakes; Serves 6