Gluten Free Pancake Parfait with Blueberries and Yogurt

INGREDIENTS

1/2 cup

Oat flour (or blend 1/2 cup + 2 Tbsp rolled oats in a food processor)

1/8 tsp

Baking powder

1/2 tsp

Cinnamon

Small pinch of salt

egg

1 tbsp

Honey (melted)

1/2 tbsp

Coconut oil (melted *)

1/2 tsp

Vanilla extract

1/4 tsp

Apple cider vinegar

1 tbsp

Unsweetened Vanilla almond milk

2 cups

Non-fat Vanilla Greek yogurt

1 cup

Fresh blueberries

Maple syrup (for drizzling)