Light and Hearty Lemon Buttermilk Pancakes with Blueberries

¾ cup whole wheat flour

½ cup corn flour

⅓ cup super-fine almond flour

2 tsp baking powder

1 tsp sugar

½ tsp table salt

1 ½ cups buttermilk

2 eggs, separated

3 tbsp Colavita Extra Virgin Olive Oil; more for cooking

3 tbsp water

½ tsp packed fresh, finely-grated lemon zest

1 cup fresh blueberries

Real maple syrup, for serving

In a large bowl, mix the flours, baking powder, sugar, and salt. In a medium bowl, mix the buttermilk, egg yolks, olive oil, water, and lemon zest.

Heat a griddle or large cast-iron skillet over medium-low heat. In a medium bowl, using a handheld electric mixer, whisk the egg whites on high to form soft peaks. Gently whisk the buttermilk mixture into the flour mixture, being careful not to overwork the batter. Using a large rubber spatula, fold the egg whites into the batter.

Wipe the griddle or skillet with olive oil. Using a ¼ cup measure, make as many pancakes as fit without touching. Put 8 to 10 blueberries on each pancake. Tap each one lightly so they sink a little into the batter. Cook until nicely browned and tiny bubbles appear, about 4 minutes. Flip and cook until nicely browned and cooked through. Serve with maple syrup.

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Light and Hearty Lemon Buttermilk Pancakes with Blueberries