1 c. oats, ground in a food processor
1 c. brown rice flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. granulated sugar
1 tsp. cinnamon
2 tbsp. ground flaxseed + 5 tbsp. water, mixed
1 tsp. vanilla extract
1 1/2 c. unsweetened almond milk
3 tbsp. coconut oil, melted
Combine the ground flaxseed and water in a medium bowl; set aside.
In smaller bowl, combine all the dry ingredients; stirring together with a fork.
Add the wet ingredients to the flaxseed and water mixture and whisk together. Add the dry ingredients and whisk completely together. The batter will be a bit lumpy. Make sure to mix in all the dry ingredients so that there are no pockets of dry ingredients in the pancakes.
Drop and spread on a preheat skillet (@ 350 degrees). When the sides of the pancakes set and bubbles start to appear, flip the pancakes once. Finish cooking until pancakes are done.
Top with fresh strawberries and blueberries and drizzle with maple syrup.