Gluten-Free Blueberry Pancake Parfaits

1. For the pancakes:
2. In a medium bowl, stir together the oat flour, baking powder, cinnamon and salt. Set aside,
3. In a separate small bowl, whisk together the egg, melted honey, melted coconut oil, vanilla extract, apple cider vinegar and milk.
4. Stir the wet ingredients into the dry until well combined and let it stand for 5 minutes.
5. Spray a large pan or griddle with cooking spray and heat to medium heat.
6. Drop the pancakes by scant ¼ cup measurements onto the griddle, leaving space between the cakes. Cook until the edges begin to firm up and the bottom is golden brown, about 3-4 minutes. Flip and cook for an additional 1-3 minutes until the other side is golden. Remove cooked pancakes to a plate. Break the pancakes into crumbles and set aside.
7. To assemble the parfaits:
8. Take two large glasses and divide half of the yogurt into the bottom (about ½ cup each). Then divide all the blueberries between the two glasses.
9. Take all of the crumbled pancakes and divide them evenly between the glasses on top of the blueberries.
10. Finish by dividing the remaining yogurt on top of the pancakes. Drizzle with maple syrup and devour.

Notes:
1. You can do without the coconut oil if you like the taste of oil-less pancakes. I do not. I would not recommend leaving the oil out if you are making these to eat as pancakes instead of using them in the parfait.
2. Recipe makes about 4 pancakes. I wanted one, thick pancake layer so I used 2 pancakes in each layer. Feel free to make more layers and only use 1 pancake per layer. Either way, each parfait should have 2 pancakes.