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Wholegrain Blueberry Pancakes

Loaded with the goodness of whole-grains, antioxidant-rich blueberries, almonds and a flavoring of coconut milk, these pancakes are the ultimate balance of "tasty & healthy".

Yield: 6 servings

¾
cup whole-grain (wheat) flour
¼
cup oat flour (or substitute the oat flour for regular or whole-grain one)
1
tspn baking powder
½
tspn baking soda
¼
tspn salt
1
cup fresh blueberries (or frozen and thawed)
4
tbsp slivered almonds
1
cup milk
1
large egg - lightly beaten
2
tbsp butter - melted
2
tbsp coconut milk
confectioner's sugar - for dusting

Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter to this.

Stir all the remaining ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don't want to over mix. Finally fold in the blueberries and almonds.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. (If a drop of water dropped onto the pan starts to sizzle, the pan is hot enough). Now pour about ⅓ of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color (about 30 seconds), then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Serve with a dab of butter and maple syrup, or simply dust them with some confectioner's sugar!