Blueberry buckwheat and buttermilk pancakes

Ingredients

• 1 cup gluten-free flour (Nici used Edmonds)
• 1/2 cup buckwheat flour
• 1/2 cup coconut flour
• 4 teaspoon baking powder
• 1/4 cup coconut sugar
• pinch salt
• 2 eggs
• 2 cup buttermilk
• 1/2 cup regular milk
• 50 gram butter, melted
• 1 cup blueberries, fresh or frozen and thawed
• butter to cook
• 1/2 cup warmed maple sauce, honey or apple syrup, to serve