In a large bowl, whisk together the eggs, buttermilk and butter.
In a medium bowl, sift together the 2½ cups of sprouted flour, sugar, baking powder, baking soda, and salt.
Add the flour mixture to the egg mixture, whisking until the batter is smooth.
Combine the blueberries and 1 tablespoon of flour in the bowl that you used for the flour until evenly coated.
Use a spatula to gently fold the blueberries in the pancake batter.
Lightly grease the pan or griddle with butter.
Scoop up 1/3 cup of pancake batter and pour onto the griddle. Cook for 3 minutes, until the top of the pancake begins to firm and the bottom is deeply golden brown.
Flip the pancakes and cook for 2 minutes until cooked through.
Serve warm with maple syrup.
Additional Tips
Recipe Note: If you don’t have buttermilk on hand, you can substitute with refit 1:1 or use 1 cup of yogurt and ½ cup plus 2 tablespoons of milk.