Bumbleberry Buckwheat Pancakes with Cinnamon Cream | Clean Plates

Ingredients

• Pancake Batter
• 1 cup buckwheat flour
• 1 cup unbleached all-purpose flour
• 1∕3 cup plus 2 tablespoons sugar
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1∕2 teaspoon baking soda
• 2 1∕4 cups chilled well-shaken buttermilk (low-fat or whole; see Note)
• 2 large eggs, lightly beaten
• 2 tablespoons coconut oil, melted, plus more for griddle
• 2 teaspoons freshly grated lemon zest (from about 1 lemon)
• 1 (6-ounce) container blackberries (about 1 1∕2 cups), cut in half if large
• 1 (6-ounce) container raspberries (about 1 3∕4 cups)
• 1 (6-ounce) container blueberries (about 1 1∕3 cups)
• Cinnamon Cream
• 1 cup heavy cream
• 1∕4 cup nonfat Greek yogurt
• 1∕2 teaspoon ground cinnamon
• Pure maple syrup, warmed, for serving