Sharlie's Bloobie Pancakes

1 1/2 cups whole-grain spelt flour
1/2 cup oat bran
1/2 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plain full-fat soy milk or almond milk
Vegetable oil for cooking
1 cup (1/2 pint) fresh blueberries or frozen, unthawed, plus 1/2 cup fresh blueberries or raspberries for serving
Maple syrup for serving, or apple butter

In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.

Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.

Repeat to cook remaining pancakes, oiling griddle between each batch. Serve pancakes warm with additional berries and maple syrup.

I also added 1/4 cup of flax seed meal, and dried coconut flakes. I used coconut oil to cook them, seeing how there was some coconut in the cakes to help the body assimilate the oil better. Add whatever fruit you want and or ingredients, cinnamon, or cardamom, whatever you would like!