Place all ingredients in a high-power blender or food processor.
2 cups almond or coconut milk mixed with 1 tbsp apple cider vinegar
1 ½ cup gluten-free rolled oats (if you don't specifically buy gluten free, the oats can be mixed with wheat without your knowing it)
1 cup einkorn flour
½ cup almond meal
2 tsp aluminum-free baking powder
1 ½ tsp honey or maple syrup
½ tsp baking soda
½ - 1 tsp salt (to taste)
2 organic, cage-free/free-roaming eggs
¼ cup melted virgin coconut oil or butter (virgin coconut oil is very healthy)
After adding coconut oil, blend all ingredients together immediately before oil hardens. Bake on preheated griddle by pouring small puddles of batter on griddle, about three-inch diameter. May add blueberries, chocolate chips, nuts or other topping by sprinkling on top of pancakes while baking. Bake until one side is golden brown; flip with spatula to brown the other side. Eat immediately for best experience. To re-heat, toast the pancakes to make them crispy; microwaving will leave them soft and limp.