In a blender, combine the oats, dairy-free milk mixture, banana, maple syrup, baking powder, kosher salt, and vanilla and cinnamon if using.
While the batter thickens, heat up a skillet or griddle pan to medium heat. Once pan is hot, add a bit of coconut oil to grease the pan, and then add 1/4 cup of batter to the pan. Press a small handful of blueberries into the batter. 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 (if needed) between each pancake. If you’re using a griddle or large pan, you can do more than one at a time.
Serve warm, with coconut cream, maple syrup, fruit, and/or nut butter!
If saving for later, store wrapped in plastic wrap or an airtight container in the refrigerator. Reheat in the microwave for 15 to 30 seconds.
Recipe yields about 6 to 8 pancakes, depending on size. Serves 2 to 3 people depending on how hungry you are! The nutritional info is for ½ the recipe.