Whole grain blueberry buttermilk pancakes are packed with juicy blueberries and fine-ground cornmeal. Easy to adapt to being gluten-free, these pancakes are perfect for a lazy morning breakfast.
Sift together the flours, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, then add the buttermilk and whisk together. Whisk in the coconut oil, maple syrup, and vanilla extract.
Add the flour mixture to the wet ingredients and quickly whisk together. Do not over-beat. Lightly stir in the blueberries.
Drop batter by half ladlefuls (three to four tablespoons) onto the hot griddle. Cook until bubbles begin to break through, two to three minutes. Flip and cook for about 30 seconds on the other side, until nicely browned. Remove from heat and continue until all of the batter is used up.