Blueberry Blue Corn Atole Pancakes

1/2 cup Tamaya Blue Corn Atole Mix
1 cup whole wheat flour, sifted
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup blueberries
1 large egg
1 cup milk
1/2 cup buttermilk
1/4 cup plain Greek yogurt
1 Tbsp. maple syrup
1 Tbsp. coconut oil
warm maple syrup
fresh blueberries

Start heating up your pancake griddle on medium low heat
In a large mixing bowl, combine dry ingredients
In a bowl, beat the egg. Add yogurt, mix to incorporate. Add buttermilk, milk, coconut oil and maple syrup and whisk to combine
Combine wet and dry ingredients and stir gently until just combined.
Gently stir in blueberries.
When griddle is ready, coat with a bit of butter or cooking spray
Scoop about 1/3 cup of batter onto the griddle for each pancake. Cook until bubbles on the surface start to pop and the underside is golden brown, about 3 minutes
Flip and cook until golden brown and firm when pressed in the middle, about 3 minutes
Top with warm maple syrup and additional berries

Click here for Tamaya Blue Corn Atole Mix