In a saucepan add 1 cup steel cut oats to 2 1/2 cups water. Bring to a boil, then reduce to simmer and let cook for 15-20 minutes, or until soft and porridge consistency.
Make your chia egg: Add 1 tbsp ground chia to 3 tbsp water and mix to combine. Let rest at least 5 minutes. In a separate bowl mix almond milk and apple cider vinegar to make "butter milk", let rest 5 minutes. Then combine chia egg and buttermilk and whisk to incorporate.
In a large mixing bowl whisk dry ingredients: whole wheat and all purpose flour, coconut sugar, baking soda, baking powder and salt. Add liquid mixture and stir to just combine. Pour in steel cut oats and mix well.
Bring a non-stick pan to medium heat with a dollop of coconut oil. When hot, pour a generous amount of batter into the skillet and cook pancake for 5 minutes on each side, or until golden and cooked through. Continue until you've used all your batter. (Makes approx. 6-8 giant pancakes total)
Top pancakes with coconut yogurt and freshly cut berries. Drizzle with maple syrup.