Multigrain Blueberry Pancakes

5 from 2 votes

Delicious multigrain blueberry pancake great for start of a day.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Brunch

Cuisine: American

Keyword: #pancakes

Servings: pieces

Calories: 182kcal

2 cup whole wheat flour
½ cup buckwheat flour
½ cup corn flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon fine sea salt
2 cups buttermilk
¼ cup whole milk
1 extra large egg
¼ cup virgin coconut oil
Unsalted butter for the pan
¾ cup fresh blueberries you can use frozen blueberries if you don’t have fresh in hand
Maple syrup for serving

In a large bowl, stir together the flours, baking soda, baking powder and salt.
In separate bowl, whisk together buttermilk, milk and egg, then finally whisk in coconut oil.
Add wet ingredients to the dry and mix until just combined.
Batter is thick with lumps that is okay
Heat a skillet over high heat and add small amount of butter. When the butter melts becomes brown add ¼ cup of the pancake batter.
While the bottom part is cooking stick in blueberries on the top part.
Once the bottom side is cooked for about 1to 2 minutes or until sides becomes crisp.
. Filip the other side and cook for another 1 ½ minutes.
Transfer the pancake to the plate and cover it to keep warm. Repeat the process until you finished the entire batter. Serve the pancakes warm with maple syrup.

This recipe is adapted from A good Food Day