Grind the rolled oats into a meal using a food processor.
Add the millet flour, sorghum flour, cornmeal, baking powder, salt, and vanilla to the food processor. Pulse to mix.
In a medium mixing bowl, beat together the eggs and ghee.
Add the water to the egg mixture. Vigorously mix.
Add the dry ingredients from the food processor to the egg mixture. Stir until moistened.
Gently mix the blueberries and raspberries into the batter.
Heat a griddle on medium.
Conservatively, drizzle oil on the griddle. Use the minimal amount needed to prevent the pancakes from sticking. This will give a nice crisp to the edge of the pancake and bring out the corn flavor.
Spoon ¼ cup of batter onto the hot griddle. Leaving an inch between pancakes, repeat until the griddle is full. Make sure to get some berries in each pancake!
Cook for approximately 3 minutes.
When the bubbles have mostly popped and the pancake is dry around the edge, flip and cook for an additional 2 – 3 minutes.
Repeat until all of the batter is cooked. Drizzle more oil on the griddle as needed.
If you are keeping to a gluten-free diet, make sure the rolled oats are certified gluten-free. An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the egg mixture.
Drizzle with maple syrup.
Top with fresh berries.
Serve with a dollop of vanilla yogurt.
Dust a tall stack of pancakes with powdered sugar for an impressive presentation.
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