Ingredients
- 1 cup whole-wheat flour
- 2 tablespoons organic raw sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg preferably free-range
- ¾ cup buttermilk
- 2 tablespoons unsalted butter melted, plus more for greasing the pan
- 1 cup fresh blueberries washed and dried
- Pure maple syrup for serving (optional)
Instructions
- In a large mixing bowl, sift together the whole-wheat flour, raw sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg and then whisk your buttermilk and melted butter until well combined. Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Preheat a nonstick skillet over medium heat. Grease the surface with a bit of butter. Pour ¼ cup of batter onto the hot skillet for each pancake. Add a handful of blueberries onto each pancake.
- Cook the pancakes until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip the pancakes carefully and cook for an additional 1-2 minutes. Serve the pancakes hot with maple syrup, if desired.