Fluffy Multigrain Pancakes

In a medium-sized bowl, combine whole wheat pastry flour, all-purpose flour, oats, flaxseed meal, baking powder, salt and cinnamon. Whisk together until incorporated.

In a separate, smaller bowl, combine soy milk, vanilla extract and maple syrup. Stir well. Add the liquid to the flour mixture and mix until combined. Do not overmix! The batter will be slightly lumpy.

Melt coconut oil on a large nonstick skillet or griddle over medium heat. Pour 1 ladleful of batter onto the skillet at a time, being careful not to overcrowd. When small bubbles appear in the center of the pancake, flip over. Let cook on the other side until golden brown and cooked through, about 2 more minutes. Repeat with remaining batter, adding more oil to the skillet as necessary.

Serve warm with good quality maple syrup and fresh blueberries.