For the pancakes

1. In a small bowl or liquid measuring cup, combine the dairy-free milk of your choice and apple cider vinegar and let stand for 3 minutes.
2. In a blender, combine the oats, dairy-free milk mixture, banana or apple sauce, coconut sugar, baking powder, kosher salt, and vanilla and cinnamon if using.
3. Blend for 30 seconds to a minute, or until the oats are broken down and smooth. Pour into a separate bowl and gently fold in the blackberries.
4. While the batter thickens, heat up a non-stick skillet or griddle pan to medium heat. Once pan is hot, add a tiny bit of coconut oil to grease the pan, and then add about
5. ¼ cup of batter to the pan. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown. Repeat until all of the batter is gone, adding more coconut oil between each pancake if necessary. If you’re using a griddle or large pan, you can do more than one at a time.
6. Serve warm with blackberries, blackberry sauce, and/or maple syrup!
7. If saving for later, store wrapped in plastic wrap in the refrigerator. Reheat in the microwave for 15 to 30 seconds.

For the blackberry sauce

1. Put the blackberries and coconut sugar into a small saucepan over medium heat. Bring to a boil. Let cool down for a few minutes until berries are broken down.
2. In a small bowl, whisk together the tapioca flour and lemon juice. Add to the blackberry sauce, mixing frequently, and let simmer for 2 more minutes to thicken. Remove from heat and serve with pancakes. Store any extra in a jar in the refrigerator for up to 5 days.