Yields 12 pancakes
3⁄4 cup all-purpose flour
1⁄4 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1⁄8 teaspoon salt
3 tablespoons raw sugar
11⁄2 tablespoons coconut oil, plus extra for greasing
1 cup buttermilk
3⁄4 cup frozen blueberries
1 tablespoon sesame seeds
Heat a griddle or heavy skillet, making sure it is very hot (water should sizzle when dropped on it).
In a medium-sized bowl, mix together the all-purpose and buckwheat flour. Stir the baking powder, baking soda, and salt into the flour, blending thoroughly. Stir in the sugar. In a small bowl, lightly beat the egg and add the coconut oil and buttermilk.
Add the egg and milk mixture to the dry ingredients. Do not overmix. (Don’t worry about lumps.) The batter should be runny. Gently stir in the blueberries.
Grease the griddle or skillet with oil as needed. Pour the batter into the pan in 2-tablespoon portions. Sprinkle about 1⁄4 teaspoon of sesame seeds on top of each pancake.
Cook until the pancakes are browned on the bottom and bubbling on top, about 3–5 minutes. Flip over and cook the other side until browned. Remove the pancakes from the skillet or griddle. Repeat with the remaining pancake batter. Serve.