• 2 cups whole wheat flour
  • 2 cups oat flour
  • 2 tablespoons baking powder
  • 2 tablespoons ground flaxseed meal
  •  2 tablespoons ground chia seeds
  • ½ teaspoon salt
  • 3 ½ cups unsweetened almond milk 
  • 4 tablespoons applesauce
  • 2 tablespoons agave nectar
  • 1 tablespoon vanilla extract
  • 2 cups blueberries


Whisk the flours, baking powder, flax meal, and salt together in a large bowl.
Combine the wet ingredients in another bowl.
Form a well in the center of the dry ingredients and add the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very thin, but it will thicken.
Let the batter rest for 15 minutes (whole wheat flour takes a little longer to absorb liquids). If you can’t wait, your pancakes won’t be as crisp.
After the batter has rested, fold in blueberries.
Heat a dry skillet until a drop of water dances on its surface. Spraying the skillet once should allow for three batches of pancakes.
Ladle a large scoop of batter into the pan. Several pancakes can be cooked at once if you’re using a large skillet.
Cook until the batter begins to bubble and the bottom of the pancake is golden.
Flip and cook on the other side until both sides are golden.