In a medium pot bring water to a boil and add steel cut oats and salt. Reduce heat to a low simmer and cook until oats are tender, about 10 minutes. Remove from heat and set aside.
In a medium mixing bowl combine whole wheat pastry flour, baking powder and soda, egg, milk and yogurt. Mix until a batter is formed. Gently fold in blueberries and cooked oats.
Using a griddle or non-stick skillet heated over medium and coated with cooking spray spoon one quarter cup of batter onto surface and cook until they begin to bubble and are slightly golden, about 2 - 3 minutes per side, working in batches if needed.
Garnish each pancake with about one tablespooon agave nectar.