1 tablespoon coconut oil melted and cooled, plus more for pan
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.
Add ground oats, whole wheat flour, buckwheat flour, flax seeds, baking powder, and salt to a bowl and whisk to combine.
In a large bowl, whisk the egg, almond milk, and oil until combined. Add in all the dry ingredients and whisk to combine.
Heat a nonstick skillet over medium heat and coat with a little coconut oil, about 1 teaspoon.
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.
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