Preheat the oven to 200°F if you'd like to keep your pancakes or waffles warm between batches.

Mix the wet ingredients: In a large bowl, whisk the Greek yogurt, milk, eggs, coconut sugar (if using), vanilla, and almond extract until well combined and smooth.

Mix in the dry ingredients: Add the oat flour, baking powder, and salt and mix until just combined. Allow the batter to sit for 5 to 10 minutes while you heat up your pan; it will thicken up but remain pourable.

If making pancakes: Place a large nonstick griddle or skillet over medium heat and lightly coat with butter. Once the butter is melted, add approximately ⅓ cup of the batter to the griddle for each pancake, leaving room for the batter to spread. If necessary, use the back of a spoon to spread about ½ inch thick. Immediately drop 8 blueberries onto each pancake and cook until the pancakes slightly puff up and you see a few bubbles along the edges, 2 to 4 minutes. Pancake with a flexible spatula, flip over if they are golden brown on the bottom; this usually indicates it's time to flip.

Gently flip the cakes and cook until golden brown on the underside, about 2 minutes. If you find that the pancakes are browning too quickly, lower the heat. Wipe the skillet clean and repeat with more butter and the remaining batter. Transfer the finished pancakes to a baking sheet and place in the oven to keep warm.

If making waffles: Stir the melted butter directly into the batter until well combined, then fold in the blueberries. Preheat the waffle iron and lightly coat with butter. Once the waffle iron is hot, pour just enough batter onto the waffle iron to cover most of the surface area and close the lid. Cook according to the manufacturer's directions; once the waffle is crisp and golden, transfer to a wire rack in a single layer.

Add toppings: Serve warm with one or several toppings, if desired.

To store: Keep any leftover pancakes or waffles in an airtight container in the refrigerator for up to 5 days. Reheat pancakes in the microwave warm, about 30 seconds per pancake. For freezing instructions, see page 20.