COMBINE oatmeal, cinnamon, chia seeds, vanilla and eggs in a bowl.
HEAT 2 tsp. coconut oil in skillet on medium heat. POUR 1/4 cup batter for each pancake into skillet.
COOK for 1-2 minutes or until golden brown on bottom. SPRINKLE 1/4 cup of blueberries onto each pancake.
FLIP pancakes and COOK 1-2 minutes or until golden brown on bottom.
SERVE with remaining blueberries.
Make extra pancakes for later by doubling or tripling the recipe and freezing. Once pancakes have cooled lay them on a parchment-lined baking sheet. Place sheet in freezer for 1 hour. Once frozen, remove them from the baking sheet and place inside a freezer safe bag or container. Pancakes will last up to 2 months in the freezer.
This recipe is an excellent source of choline and protein.