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1. For the pancakes:
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2. In a medium bowl, stir together the oat flour, baking powder, cinnamon and salt. Set aside,
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3. In a separate small bowl, whisk together the egg, melted honey, melted coconut oil, vanilla extract, apple cider vinegar and milk.
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4. Stir the wet ingredients into the dry until well combined and let it stand for 5 minutes.
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5. Spray a large pan or griddle with cooking spray and heat to medium heat.
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6. Drop the pancakes by scant 1/4 cup measurements onto the griddle, leaving space between the cakes. Cook until the edges begin to firm up and the bottom is golden brown, about 3-4 minutes. Flip and cook for an additional 1-3 minutes until the other side is golden. Remove cooked pancakes to a plate. Break the pancakes into crumbles and set aside.
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7. To assemble the parfaits:
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8. Take two large glasses and divide half of the yogurt into the bottom (about 1/2 cup each). Then divide all the blueberries between the two glasses.
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9. Take all of the crumbled pancakes and divide them evenly between the glasses on top of the blueberries.
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10. Finish by dividing the remaining yogurt on top of the pancakes. Drizzle with maple syrup and devour.
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Notes:
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1. You can do without the coconut oil if you like the taste of oil-less pancakes. I do not. I would not recommend leaving the oil out if you are making these to eat as pancakes instead of using them in the parfait.
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2. Recipe makes about 4 pancakes. I wanted one, thick pancake layer so I used 2 pancakes in each layer. Feel free to make more layers and only use 1 pancake per layer. Either way, each parfait should have 2 pancakes.
