SERVINGS: 4

INGREDIENTS:

• ¾ cup pure maple syrup
• ¾ cup quartered strawberries, pureed
• 1 teaspoon vanilla extract
• ½ cup rolled oats, ground
• ½ cup whole wheat flour
• ¼ cup buckwheat flour
• ¼ cup flax seed
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• 1 ¼ cup almond milk
• 1 tablespoon coconut oil melted and cooled, plus more for pan

INSTRUCTIONS:

1. Add pureed strawberries, maple syrup, and vanilla to a small saucepan and bring to a boil.  Then lower to medium heat and simmer, stirring occasionally for 7-10 minutes until thickened to desired consistency.  Turn off heat and cover to keep warm.
2. Add ground oats, whole wheat flour, buckwheat flour, flax seeds, baking powder, and salt to a bowl and whisk to combine.
3. In a large bowl, whisk the egg, almond milk, and oil until combined.  Add in all the dry ingredients and whisk to combine.
4. Heat a nonstick skillet over medium heat and coat with a little coconut oil, about 1 teaspoon.
5. Scoop batter onto pan using a 1/4 cup measuring scoop.   Cook until edges turn a bit darker and tiny holes appear on the surface, about 3 minutes.  Then flip over and finish cooking.  Cook in batches.
6. Serve with warm strawberry syrup.