2 cups whole grain flour (spelt, buckwheat, kamut, barley, oat)
2 cups water
3 Tbs. apple cider vinegar or fresh lemon juice
1 tsp. vanilla
½ tsp. salt
½ tsp. baking soda
1 tsp. baking powder
2 Tbs. honey
¼ cup coconut oil
1 ½ cup blueberries
Mix flour, water, and vinegar together in an airtight container, and let sit at room temperature over night. In the morning, mix in the remaining ingredients.
Pour ½ cup at a time on a hot skillet (350 degrees, or medium heat) brushed with coconut oil. Cook until edges are dry. Flip to other side and cook until middle is firm.
Serve with oil, 100% pure grade B maple syrup, home made Jam, fresh fruit, or raw applesauce.
Make extra batches and freeze between waxed paper sheets for a quick breakfast later. Reheat in toaster, on skillet, or in toaster oven.