For the pancakes: Combine the oat flour, corn flour, brown sugar, cardamom, baking powder, baking soda and salt in a medium bowl and whisk to blend. Place the kefir, or buttermilk in a 2 cup glass measure cup (if using soy milk, combine it at the and vinegar in the cup and let stand until thickened, about 5 minutes). Add the eggs, oil and vanilla and whisk to blend. Add to the dry ingredients and whisk until smooth.

For the sauce: Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the peaches and cook until just warm, stirring frequently, about 1 minute. Add the blueberries and cook until just warm, stirring occasionally, about 1 minute. Mix in the syrup and cardamom and cook until heated through. Set aside and keep warm.

Heat a griddle or large skillet over medium heat until hot. Add a little butter and let it melt, spreading to coat the pan. Add the batter by 2 tablespoons full. Let cook until a few bubbles appear on the surface and the bottoms are brown, about 2 minutes. Turn the pancakes over and cook until the second side is brown and pancakes are cooked through, about 30 seconds longer. Transfer to warmed plates. Butter the pan and repeat with the remaining batter.