Blueberry Buttermilk Pancakes

Here’s a delicious and healthier version of Blueberry Buttermilk Pancakes, perfect for a wholesome breakfast or brunch:

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🫐 Blueberry Buttermilk Pancakes

✅ Ingredients:

• 1 cup whole wheat flour (or all-purpose flour for fluffier texture)
• 1 tbsp coconut sugar or brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup low-fat buttermilk
• 1 large egg
• 1 tbsp melted coconut oil or unsalted butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• Extra oil or butter for cooking

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👩‍🍳 Instructions:

1. Mix Dry Ingredients:
   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Mix Wet Ingredients:
   In another bowl, whisk together buttermilk, egg, melted coconut oil (or butter), and vanilla.
3. Combine:
   Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix — some lumps are okay.
4. Fold in Blueberries:
   Gently fold in the blueberries. If using frozen ones, do not thaw to prevent bleeding.
5. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium heat and lightly grease it.
   • Pour 1/4 cup of batter onto the skillet for each pancake.
   • Cook until bubbles form on the surface and edges look set (about 2–3 minutes).
   • Flip and cook for another 1–2 minutes until golden brown.
6. Serve:
   Stack them up and serve with a drizzle of maple syrup, a dollop of Greek yogurt, or extra blueberries on top!

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