1tablespoon (15g)unsalted buttermelted, plus more for cooking
¾cupfrozen or fresh blueberries
warm maple syrupfor serving
Whisk together the all purpose flour, quinoa flower, baking soda, baking powder, sugar, and salt in large mixing bowl. Set aside.
In a separate measuring cup or small bowl, whisk together the egg, buttermilk, and melted butter until smooth. Add the wet ingredients to the dry ingredients and stir with a spatula until the flour has just been absorbed; do not over mix.
Heat a tab of butter in large non-stick skillet over medium heat. Once the butter begins to sizzle, add batter to pan to desired size. Gently top and distribute blueberries onto the top of each pancake. Look for small bubbles begin to form on the top of the pancake – this is the signature sign to start flipping. Carefully flip and continue to cook on other side until golden.