For the Pancakes (serves 2 - approximately 10 pancakes)
100gramsof oat flouror just under 1 cup (the original recipe only listed amounts for oats, not oat flour) if using oats, it will be 1 cup (blitz in a blender or food processor to turn into flour)
1/3cupwater or buttermilk
butter or coconut oil for pan
For the Blueberry Sauce (makes about 1 1/3 cups)
1 1/2cupsfresh or frozen blueberriesrinsed if frozen
1teaspoonfresh lemon juice
For the Pancakes
Heat cast iron frying pan over low-medium heat. Place baking sheet in oven set to lowest temperature, to place the cooked pancakes on to keep them warm. I also like to put our plates in the oven so the pancakes stay warm longer once they've been served.
Mix the oat flour, baking powder, baking soda and salt in a large bowl, and blend well.
Measure yogurt into another bowl or large measuring cup, add egg, beat together, and then add water (or buttermilk) and vanilla, mixing to combine.
Pour wet ingredients into dry, and mix gently to combine. Leave a few small lumps in the batter. Let stand for five minutes.
Add about a tablespoon of butter or coconut oil to the pan, and drop batter onto pan in large spoonfuls (approximately 1/8 of a cup).
When pancakes have started to bubble and look dry around the edges, it's time to flip.
Repeat with remaining batter, adding a bit more butter or oil every time.
For the Blueberry Sauce
Combine blueberries and sugar in a saucepan, and stir to blend in sugar.
Cook over medium heat, stirring occasionally, for about five minutes, or until thickened.
Remove from heat and add lemon juice, stir, and serve.