In a medium mixing bowl, add the oat flour, baking powder, cinnamon, and sea salt. Whisk everything together thoroughly until the ingredients are evenly combined and there are no clumps remaining. This step helps distribute the baking powder evenly throughout the batter, which is important for achieving soft, fluffy pancakes with consistent texture.

In a separate large bowl, combine the Greek yogurt, eggs, almond milk, olive oil, vanilla extract, and honey. Whisk until the mixture becomes smooth, creamy, and fully blended. Make sure the eggs are completely incorporated so the batter cooks evenly. If the Greek yogurt is very cold, letting it sit at room temperature for a few minutes beforehand can help create a smoother batter.

Slowly add the dry ingredient mixture into the bowl of wet ingredients while gently stirring with a whisk or spatula. Mix only until the flour disappears and the batter is just combined. Avoid overmixing, as this can make the pancakes dense instead of light and fluffy. A few small lumps in the batter are perfectly normal and actually help keep the pancakes tender.

Gently fold the blueberries into the batter using a silicone spatula or spoon. Stir carefully to avoid crushing the berries, especially if using fresh blueberries. If using frozen blueberries, add them directly from the freezer without thawing to prevent the batter from turning purple and becoming overly wet.

Let the pancake batter rest for about 5–7 minutes before cooking. This resting time allows the oat flour to absorb moisture properly and helps create thicker, fluffier pancakes with a softer texture. During this time, the batter will naturally become slightly thicker.

Place a non-stick skillet or griddle over medium-low heat and lightly grease it with olive oil or avocado oil. Allow the pan to heat gradually rather than rushing the process. A properly heated skillet helps the pancakes cook evenly with golden edges while preventing burning.

Using a measuring cup or cookie scoop, pour about ¼ cup of batter onto the skillet for each pancake. Leave a little space between each pancake so they can spread slightly and be easier to flip. Try to keep the pancakes evenly sized for consistent cooking.

Cook the pancakes slowly until small bubbles begin forming on the surface and the edges start looking set and slightly dry. This usually takes about 2–3 minutes depending on your skillet and heat level. Avoid flipping too early, as the pancakes may break apart if the center hasn’t started setting.

Carefully slide a spatula underneath each pancake and flip gently in one smooth motion. Cook the second side for another 1–2 minutes until golden brown and fully cooked through. The pancakes should feel soft and springy in the center without looking wet inside.

Transfer the cooked pancakes to a plate and serve warm immediately. Top with extra blueberries, Greek yogurt, almond butter, chopped nuts, chia seeds, or a light drizzle of maple syrup for extra flavor and texture. For the best experience, enjoy them while they’re still warm and fluffy.